Loaded Chicken Cobb Salad


Makes 2 salads


20 minutes


20 minutes

  • 2 tablespoons of olive oil + more for pan
  • 1 teaspoon of kosher salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of granulated garlic
  • ½ teaspoon of smoked paprika
  • 2 boneless, skinless chicken breasts
  • 5-6 cups of greens (I used romaine)
  • 1 cup of cherry tomatoes, halved
  • ½ cup of red onion, finely diced
  • 1 cup of crumbled bacon
  • ½ cup of blue cheese crumbles (or your preference!)
  • 1 avocado, thinly sliced
  • 2 hard boiled eggs
  1. In a small bowl, whisk together olive oil, salt, pepper, granulated garlic, and smoked paprika. Brush mixture onto each side of chicken breasts evenly.
  2. Heat a grill pan or your grill on medium high heat. If using a grill pan, brush grill with oil.
  3. Cook chicken breasts for 4-5 minutes on each side depending on thickness. Remove from pan and let rest for 5 minutes.
  4. In a salad spinner or a large bowl, toss together lettuce/greens, cherry tomatoes, and red onion.
  5. Serve into a large bowl (or tupperware if meal prepping) and top off with bacon, blue cheese crumbles, avocado, and hard boiled eggs. Thinly slice chicken breasts and top salad.
  6. Serve up with your favorite creamy dressing.