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A platter of Balsamic Grilled Chicken Cobb Salad with rows of chicken, eggs, and avocado.

Balsamic Grilled Chicken Cobb Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 585
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 0.25 cup balsamic vinegar (for marinade)
  • 2 tablespoons olive oil (for marinade)
  • 1 tablespoon hone y
  • 1 teaspoon dried oregano
  • 6 cups chopped romaine lettuce
  • 4 large hard -boiled eggs, halved
  • 1 large avocado , sliced
  • 6 slices bacon , cooked and crumbled
  • 1 cup cherry tomatoes, halved
  • 0.5 cup blue cheese crumbles
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup balsamic vinegar (for dressing)
  • 0.5 cup extra -virgin olive oil (for dressing)
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Method
 

  1. Whisk 0.25 cup balsamic vinegar, 2 tablespoons olive oil, honey, and oregano in a bowl; marinate chicken for at least 30 minutes.
  2. Grill chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
  3. Rest chicken for 5 minutes before slicing into 0.5-inch strips.
  4. In a small bowl, emulsify the remaining balsamic vinegar, extra-virgin olive oil, Dijon mustard, salt, and pepper to create the dressing.
  5. Distribute the chopped romaine lettuce evenly across four bowls or a large platter.
  6. Arrange the sliced chicken, eggs, avocado, bacon, tomatoes, and red onion in distinct rows over the bed of lettuce.
  7. Garnish with blue cheese crumbles.
  8. Serve immediately with the balsamic vinaigrette on the side or drizzled over the top.