Grilled Chicken Cobb Salad with Avocado & Ranch Dressing

Prep Time: 20 mins | Cook Time: 15 mins | Servings: 4

Introduction

Grilled chicken cobb salad delivers a full, satisfying meal in one colorful bowl. Juicy, smoky chicken meets creamy avocado, crisp romaine, sweet tomatoes, salty bacon, and rich blue cheese, all tied together with cool ranch dressing. Every bite balances crunch, creaminess, and savory depth, while the grill adds that irresistible char. This salad is ideal for meal prep or a quick dinner because most elements can be prepped ahead. Quick tip: grill an extra chicken breast and chill it—cold, sliced grilled chicken keeps the greens crisp and the salad tasting fresh when assembling later.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken breasts
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• 1 tsp (5 g) garlic powder
• 1/2 tsp (2.5 g) salt
• 1/4 tsp (1 g) black pepper
• 6 cups (300 g) romaine lettuce, chopped
• 1 cup (150 g) cherry tomatoes, halved
• 1 ripe avocado, diced
• 4 slices (120 g) bacon, cooked and crumbled
• 2 hard-boiled eggs, sliced
• 1/2 cup (75 g) blue cheese or feta, crumbled
• 1 cup (150 g) corn kernels, cooked (optional)
• 1/2 cup (120 ml) ranch dressing, plus more to taste

Step-by-Step Instructions

1. Marinate the chicken: In a bowl, whisk olive oil, lemon juice, garlic powder, salt, and pepper. Coat chicken evenly and marinate for 15–30 minutes at room temperature (or up to 4 hours refrigerated).

2. Grill the chicken: Preheat a grill or grill pan to medium-high. Grill chicken 6–7 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Rest 5 minutes, then slice thinly.

3. Prep the base: Add chopped romaine to a large platter or 4 bowls. Pat greens dry so dressing clings and the salad stays crisp.

4. Arrange toppings: Neatly line sliced chicken, tomatoes, avocado, bacon, eggs, cheese, and corn (if using) over the romaine for a classic Cobb presentation.

5. Dress and finish: Drizzle ranch over the salad or serve on the side. Toss gently just before eating to keep textures distinct; season to taste with a pinch of salt and pepper.

6. Meal prep tips: Keep dressing and avocado separate until serving. Assemble in airtight containers and refrigerate up to 3 days; add dressing and avocado fresh.

FAQs

Can I substitute the dressing?

Yes. Blue cheese, honey mustard, or a light Greek yogurt ranch work well. Keep flavors creamy and tangy to complement the grilled chicken.

What if I don’t have a grill?

Use a preheated grill pan or cast-iron skillet. Sear over medium-high heat to get light char and cook through without drying the chicken.

How can I make this salad lighter?

Swap ranch for a Greek yogurt–based version, use turkey bacon, and reduce cheese slightly. The salad stays satisfying with lean grilled chicken and plenty of greens.

Edit This Article