If you’re craving something crisp, colorful, and satisfying, this Grilled Chicken Cobb Salad with Spring Greens checks every box. It’s got smoky grilled chicken, creamy avocado, juicy tomatoes, and all the classic Cobb toppings, layered over tender spring greens. The balance of textures and flavors is spot on—salty, creamy, fresh, and bright.
It’s easy enough for a weeknight and special enough for guests. Make it for lunch, dinner, or meal prep, and you’ll feel good about every bite.
What Makes This Special
This salad blends classic Cobb comfort with the lighter feel of spring greens. Instead of heavy romaine, you get a softer mix—think baby lettuces, arugula, and spinach—that pairs beautifully with grilled chicken.
The smoky flavor from the grill makes the whole dish taste restaurant-level without much effort. A homemade dressing ties it together. A tangy shallot-Dijon vinaigrette cuts through the richness of bacon, egg, and avocado.
Everything is prepped in simple steps, so even if you’re cooking for a crowd, it’s straightforward and stress-free.
Shopping List
- Chicken: 2 boneless, skinless chicken breasts (about 1 pound total)
- Spring greens: 8–10 cups mixed spring greens (baby lettuce, arugula, baby spinach)
- Bacon: 4–6 slices, cooked until crisp
- Eggs:4 large eggs, hard-boiled
- Avocado: 1–2 ripe avocados
- Cherry tomatoes: 1 pint, halved
- Cucumber: 1 small English cucumber, sliced
- Red onion: 1/4 small red onion, thinly sliced
- Blue cheese or feta: 1/2 cup, crumbled
- Fresh herbs (optional): chives, parsley, or dill
- For the chicken marinade: 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove (minced), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- For the dressing: 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar (or white wine vinegar), 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 small shallot (minced), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Step-by-Step Instructions
- Marinate the chicken: In a bowl, whisk olive oil, lemon juice, Dijon, garlic, salt, and pepper. Add the chicken breasts and coat well. Let sit for 15–30 minutes at room temperature, or up to 4 hours in the fridge.
- Cook the bacon: While the chicken marinates, cook bacon in a skillet over medium heat until crisp.
Drain on paper towels and crumble once cooled.
- Boil the eggs: Bring a pot of water to a gentle boil. Lower in the eggs and cook 9–10 minutes for firm yolks. Transfer to an ice bath, peel, and quarter.
- Preheat the grill: Heat a grill or grill pan to medium-high.
Lightly oil the grates to prevent sticking.
- Grill the chicken: Grill 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or dice.
- Make the dressing: In a jar, combine olive oil, vinegar, Dijon, honey, shallot, salt, and pepper. Shake until emulsified.
Taste and adjust seasoning.
- Prep the vegetables: Halve the tomatoes, slice the cucumber, and thinly slice the red onion. Cut the avocado into slices or chunks.
- Assemble the base: Place the spring greens in a large bowl or on a platter. Drizzle with a little dressing and toss to lightly coat.
- Top with the classics: Arrange grilled chicken, bacon, eggs, avocado, tomatoes, cucumber, red onion, and crumbled cheese over the greens in neat rows or clusters.
- Finish and serve: Spoon more dressing over the top.
Scatter fresh herbs if using. Serve immediately with extra dressing on the side.
How to Store
– Store components separately for the best texture. Keep greens dry and undressed in a container lined with a paper towel for up to 3 days. – Chicken keeps in the fridge for 3–4 days in an airtight container. – Hard-boiled eggs keep for up to a week unpeeled, or 3–4 days peeled. – Avocado is best cut fresh; to hold it, toss with lemon juice and wrap tightly. – Dressing keeps 5–7 days in the fridge.
Shake before using. – If you must store leftovers already dressed, eat within 24 hours to avoid soggy greens.
Health Benefits
– Protein-rich: Grilled chicken and eggs provide high-quality protein, keeping you full and supporting muscle health. – Healthy fats: Avocado and olive oil deliver heart-healthy monounsaturated fats. – Vitamins and minerals: Spring greens and tomatoes bring vitamins A, C, K, and potassium. – Fiber: Greens, tomatoes, and cucumber boost fiber for digestion and steady energy. – Balanced meal: You get a smart mix of protein, fat, and fiber without feeling weighed down.
Common Mistakes to Avoid
– Skipping the rest time for chicken: Cutting too soon dries it out. Let it rest 5 minutes. – Overcooking eggs: A quick ice bath stops the cooking and prevents gray rings. – Overdressing the greens: Start light. You can always add more dressing at the table. – Using bland chicken: A quick marinade or even just salt and pepper makes a big difference. – Not balancing flavors: The dressing should be tangy enough to cut through the richness of bacon, cheese, and avocado.
Recipe Variations
– Lighter dressing: Swap half the olive oil for plain Greek yogurt and add a squeeze of lemon. – No pork: Replace bacon with smoked turkey, roasted chickpeas, or toasted almonds for crunch. – Cheese swap: Use feta or goat cheese if blue cheese isn’t your thing. – Add grains: Toss in 1 cup cooked farro, quinoa, or brown rice for extra heartiness. – Veg-forward: Add blanched asparagus, radishes, or peas for extra spring flair. – Spicy twist: Rub chicken with smoked paprika and chili powder; add a pinch of red pepper flakes to the dressing. – Meal prep bowls: Divide all components (except avocado and dressing) into containers.
Add those right before eating.
Can I use rotisserie chicken instead of grilling?
Absolutely. Shred or cube rotisserie chicken and warm it slightly or serve it cold. Season it with a pinch of salt, pepper, and a squeeze of lemon to brighten the flavor.
What’s the best way to grill chicken without drying it out?
Marinate for at least 15 minutes, grill over medium-high heat, and pull the chicken when it reaches 165°F.
Let it rest before slicing so the juices redistribute.
Can I make this salad dairy-free?
Yes. Skip the cheese and use a dairy-free dressing. Add extra avocado, nuts, or seeds for richness and texture.
How can I make it vegetarian?
Replace chicken and bacon with hearty options like roasted chickpeas, marinated tofu, or grilled halloumi.
Keep the eggs if you eat them, or use extra beans for protein.
What if I don’t have a grill?
Use a grill pan, cast-iron skillet, or bake the chicken at 425°F (220°C) for 18–22 minutes, depending on thickness. Pan-searing with a bit of oil also works great.
Which greens work best?
A mix of baby lettuces, arugula, and spinach offers a tender base with a hint of pepper from arugula. If you prefer crunch, add some chopped romaine.
Can I make the dressing ahead?
Yes.
It keeps for up to a week in the fridge. Shake well each time you use it since it will separate.
How do I keep avocado from browning?
Cut it right before serving, or toss slices with lemon juice and cover tightly with plastic wrap pressed against the surface.
Final Thoughts
This Grilled Chicken Cobb Salad with Spring Greens delivers a fresh take on a classic. It’s simple to prepare, satisfying to eat, and easy to adapt for any diet or season.
With a bright homemade dressing and plenty of texture, it turns a salad into a meal you’ll look forward to. Keep the components on hand, and you can assemble a beautiful, nourishing bowl any day of the week.