Craving a salad that’s both satisfying and bursting with flavor? Our grilled chicken Cobb salad takes this classic to new heights with a game-changing twist.
Table of Contents
Instead of boring chicken breasts, we cube and skewer our marinated chicken before grilling. The result? Juicy, flame-kissed morsels in every bite, perfectly complementing the traditional Cobb ingredients. This clever approach gives you a Cobb salad that’s anything but ordinary.
Why take the time to kobob the chicken?
We only do chicken recipes with big, bold tastes. Skewering the chicken allows for more surface area to get that delicious char-grilled flavor, turning the often mundane chicken salad into a dish that’s bursting with texture and smokiness. Paired with homemade ranch instead of the traditional red wine vinaigrette, this salad offers a creamy indulgence that perfectly complements the smoky, crisp elements. And it’s going to be your go-to salad recipe on repeat.
Ingredients for cobb salad with chicken
- Boneless skinless chicken breast, you could also use thighs.
- Your favorite grilled chicken marinade
- Iceberg lettuce, chopped
- Romaine lettuce, chopped
- Cooked bacon, crispy and chopped
- Hard-boiled eggs, chopped
- Tomatoes, chopped
- Red onions
- Avocado, sliced
- Blue cheese, crumbled
- Salt and pepper to taste
- Buttermilk Ranch Dressing (homemade or your preferred brand)
How to Make Grilled Chicken Cobb Salad
- Prep the Chicken:
- Dry the chicken breasts with paper towels and cut them into 1” cubes.
- Marinate the chicken cubes for 6 to 8 hours in the fridge.
- Thread the marinated chicken onto skewers for grilling.
- Grill the Chicken:
- Preheat the grill to 400°F for indirect heat.
- Grill the chicken skewers over direct heat, rotating to get even char marks on all sides, until fully cooked (an internal temperature of 165°F with a digital meat thermometer).
- Let the chicken rest after grilling while you assemble the salad.
- Assemble the Cobb Salad:
- Arrange the chopped lettuce on a large platter.
- Creatively lay out rows of crispy bacon, avocado, hard-boiled eggs, cherry tomatoes, and blue cheese.
- Add the grilled chicken skewers on top, either whole or with the chicken removed from the skewers.
- Season with kosher salt and freshly ground black pepper.
Girl Carnivore Tips for Perfect Grilled Chicken
- Marinating: A flavorful marinade not only tenderizes the chicken but also infuses it with additional flavors that will stand out after grilling.
- Skewering: Skewering the chicken not only makes it easier to handle on the grill but also ensures each piece cooks evenly and gets ample exposure to the heat for perfect charring.
- Resting the Chicken: Allow the grilled chicken to rest briefly before adding it to the salad. This helps the juices redistribute, keeping the meat moist and tender.
How to Serve
Serve the salad immediately after assembly on a large platter with all the fixings, offering buttermilk ranch salad dressing on the side for guests to drizzle over top. This Grilled Chicken Cobb Salad is perfect for a refreshing yet filling lunch or a light summer dinner.
This Grilled Chicken Cobb Salad redefines what a Cobb salad can be. With char-grilled chicken skewers and creamy buttermilk ranch dressing, it’s a flavorful, modern take on a packed salad that’s sure to delight and satisfy even the pickiest eater.
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Grilled Chicken Cobb Salad Recipe
Ingredients
- 1 lb Boneless skinless chicken breast
- 1 cup Grilled Chicken Marinade
- 1/2 head Iceberg Lettuce
- 2 heads Romaine Lettuce
- 8 Bacon strips cooked until crispy and chopped
- 6 Hard Boiled Eggs
- 1/4 cup cherry tomatoes
- 1/2 red onion sliced thin
- 1 Avocado
- 2 – 4 oz Blue Cheese
- Salt and Pepper to taste
Instructions
Prep the chicken
- Remove the chicken breast from the package and pat dry with paper towels.
- Slice the chicken breast into even 1” cubes.
- Place in the marinade and rest in the fridge for 6 to 8 hours.
- When ready to cook, remove the chicken from the marinade and pat dry.
- Thread the chicken onto grilling skewers.
Prep the grill
- When ready to grill, preheat the grill for indirect heat at around 400 degrees F. See our notes for charcoal or gas grills.
- Remove the chicken from the marinade and pat it dry with paper towels.
- Clean and oil the grill grates.
Grill the Chicken
- Place the chicken skewers on the hot side of the grill and sear for about 3 minutes, until the chicken is starting to get grill marks.
- Using long tongs, carefully rotate the chicken and cook for another 2 to 3 minutes on every side, rotating as often as needed for even cooking and good char.
- If flare ups occur, move the chicken skewers to the cooler side of the grill.
- Make sure the chicken has reached 165°F with a digital meat thermometer and transfer the kabobs to a baking sheet to rest while you assemble the salad.
Make the Cobb Salad
- Arrange the chopped lettuce on a large platter.
- For a traditional look, arrange the toppings in rows, making a row of chopped bacon, a row of avocado, a row of chopped hard boiled eggs and so on until all the toppings have been added.
- Nestle the chicken skewers on top as their own row, or take the meat off the skewers and lay the chicken on top.
- Sprinkle with a pinch of kosher salt and freshly ground black pepper.
- Serve the salad immediately with the buttermilk ranch dressing.
Notes
Nutrition
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FAQs
The basic difference between the two is a chef salad may have lunchmeat or diced meats, and some more basic veggies like sliced carrots or cucumbers. Otherwise, they are pretty similar.
Possibly the best question ever asked on the internet. Yes, it’s a salad. The greens are meant to be eaten. Duh.
