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Fresh and easy Caesar Cobb salad. Made with grilled chicken, avocado, bacon, all the toppings, and creamy sauce! A fast and tasty whole30 and paleo family dinner recipe for meal prep. Whole30 rules. Whole30 recipes. Whole30 dinner. Paleo dinner recipes ideas. Summer salads. How to grill chicken. Paleo recipes for beginners. Paleo diet recipes.

Paleo Grilled Chicken Caesar Cobb Salad

Fresh and easy Caesar Cobb salad. Made with grilled chicken, avocado, bacon, all the toppings, and creamy Caesar dressing! A fast whole30 and paleo family dinner recipe for meal prep. 
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Main Dish
Servings: 4 servings
Calories: 588kcal

Ingredients

Chicken

  • 4 chicken thighs
  • 1 tablespoon fresh oregano
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil
  • 4 large garlic cloves
  • salt and pepper to taste

Dressing

  • 1/4 cup paleo mayonnaise
  • 1/4 cup full fat canned coconut milk the solid part
  • 2-4 tablespoons lemon juice to taste
  • 1-2 large garlic cloves
  • 1 tablespoon capers
  • 1 tablespoon fresh oregano
  • 1 teaspoon sea salt to taste

Salad

  • 1 head romaine lettuce chopped
  • 4 cups spinach
  • 4 boiled eggs see notes on how to make
  • 1/2 large avocado sliced
  • 1/2 large cucumber sliced
  • 1 cup cherry tomtatos sliced in half
  • 1/4 cup olives any kind
  • 1/4 cup cooked bacon chopped
  • 4-8 quarters marinated artichoke hearts

Instructions

  • Rub chicken thighs with seasonings and olive oil. Grill over medium heat on a cast iron grill pan lightly greased with olive oil. Grill about 10 minutes on each side until cooked (there should be no pink in the chicken when you cut it in the middle). Then set aside and let it rest before cutting into strips.
  • Blend ingredients for dressing in a food processor or blender until smooth.
  • Prepare vegetables and toppings, then layer everything into a large bowl, toss with dressing, and serve!

Notes

How to make soft boiled eggs: bring a saucepan with water to a boil. Add eggs and cook for 7 minutes (9-10 minutes for hard boiled), then transfer to an ice bath and cool before peeling.

Nutrition

Calories: 588kcal | Carbohydrates: 17g | Protein: 38g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Cholesterol: 307mg | Sodium: 1519mg | Potassium: 1049mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5100IU | Vitamin C: 49.5mg | Calcium: 230mg | Iron: 5.9mg
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