Grilled Chicken Cobb Salad
No more boring cobb salads! Made with the juiciest garlic rosemary chicken thighs and the most flavorful honey Dijon dressing!
If only all cobb salads looked like this, I never would have said no to them growing up!
No, but really, this takes the traditional cobb salad to the next level. We’re not doing those boring cobb salads anymore.
Nope. Instead, we’re going to be using grilled chicken thighs – completely juicy and tender made with the simplest garlic-rosemary marinade. All you need is two hours to let all the flavors soak up.
While that happens, go ahead and crisp up your bacon, soft boil your eggs, slice up the rest of your ingredients, and whisk together the most epic honey Dijon vinaigrette.
Simply put, this salad will put all cobb salads to shame.
Sorry.
Grilled Chicken Cobb Salad
Ingredients
- ¼ cup reduced sodium soy sauce
- 3 tablespoons olive oil, divided
- 1 tablespoon chopped fresh rosemary
- 3 garlic cloves, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds boneless, skinless chicken thighs
- 6 slices bacon, cut into thirds
- 1 head romaine, roughly chopped
- 6 campari tomatoes, cut into wedges
- 1 avocado, halved, seeded, peeled and sliced
- ½ small red onion, thinly sliced
- 4-6 soft boiled eggs, peeled and halved
For the honey dijon vinaigrette
- ⅓ cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together olive oil, vinegar, Dijon, honey and 1 tablespoon water; season with salt and pepper, to taste; set aside.
- In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, rosemary and garlic; season with salt and pepper, to taste.
- In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium heat.
- Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, tomatoes, avocado, onion and eggs. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.
- Serve immediately.
Did you make this recipe?
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Yummy marinade!
Made this for the first time tonight and it was scrumptious and filling! I followed the recipe exactly except for switching out red onions for chopped chives, and red wine vinegar instead of white wine vinegar. My husband and I are every bite and will definitely make again! Soft boiled eggs are key!!
This is an awesome salad! Like a reviewer before me, I wasn’t able to marinate for two hours, so after 30 minutes I basted the meat while grilling. I, too, will double the dressing next time. Overall–quick, easy, satiating, and delicious!
Sounds amazing, Kate!
Absolutely excellent! Best salad I’ve ever had. Will make double the dressing next time.
Double dressing is always a good idea!
Loved this! Didn’t get to marinate the chicken as instructed (just basted the chicken as I was grilling them), but they still ended up being pretty tasty. Thanks for this recipe!
Thanks, Chrissie! Glad it still came out great! 🙂
Made this salad and it was a big hit. My husband asked if we could have it again the next night. I had enough fixing to enjoy it again.
Sweet! So glad it was such a big hit, Barbara!
I don’t need to cook this to rate it 5 stars. I know it’s going to be amazing. I’ve worked cooking a couple of times in my life and this is simple but perfect. I love your recipes because sometimes the best things come from basic ingredients don’t they? We got flooded so don’t have our home back yet so that is just another reason I like a simple recipe. Most of my stuff is either at the garbage dump or in a shipping container till we get to move back in. Months away.
Hey you sweetie cook, this looks great, and when my son comes to visit from California I will make this,it is just me and my SERVICE DOGGIE AND NO WAY COULD I EAT THIS WHOLE SALAD. I always follow your recipes and they are great. KEEP IT GOING!!!
This delicious salad is a wonderful meal in itself – beautiful flavours!
Question. Can this be done on an indoor grill pan? If so how should i go about doing it?
Yes, absolutely! You can use a cast iron grill pan.
Wow this salad looks incredible!! I love the way you cooked the eggs!! (:
I received your email this morning. Always excited to see one in my in box! When I opened the link for the recipe, and as I started to scroll down while reading your info, my mouth actually started to water. What a tease. I am so excited to try this new version of a classic. One question, no blue cheese? Is this because it would alter the flavor provide and not fit well with the marinade and dressing. I know blue cheese has a strong flavor and I would not want to overpower these other flavors. Chicken thighs are the greatest and I use them in place of chicken breasts whenever I can.
I am actually not the biggest fan of blue cheese in my cobb salad but you can certainly add that in if you wish, MsLindaT! 🙂
Thighs are the best because they give more flavor with the bone in, and are much more tenderer than breasts.. Keep it cooking sweetie!!!!
This looks amazing! I’ve never been the biggest Cobb salad fan, but I think its because they never looked like this 🙂
This looks and sounds so good!! However, rosemary is the one herb I’m not a big fan of. Would thyme work with this recipe?
Absolutely!