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Healthy High-Protein Cobb Salad with Grilled Chicken and Avocado

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A quick and easy high-protein Cobb salad featuring grilled chicken, creamy avocado, and a tangy Greek yogurt dressing. Perfect for a nutritious meal that fuels your day and supports weight loss.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 1 tablespoon olive oil (for marinating)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 4 cups mixed salad greens (such as romaine, arugula, and baby spinach)
  • 1 large ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, thinly sliced
  • 2 hard-boiled eggs, peeled and quartered
  • ¼ cup crumbled blue cheese or feta (optional)
  • 3 slices turkey bacon, cooked and crumbled
  • 1 small red onion, thinly sliced (optional)
  • 3 tablespoons plain Greek yogurt (use dairy-free coconut yogurt if needed)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions

  1. Marinate the chicken: In a small bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken breasts. Let it rest for at least 15 minutes or up to 2 hours in the fridge.
  2. Cook the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and transfer to cold water to cool before peeling. Slice into quarters once cooled.
  3. Grill the chicken: Heat grill pan over medium-high heat until hot. Grill chicken breasts for about 6-7 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
  4. Prepare the salad base: Wash and dry salad greens. Arrange on a large platter or individual plates. Add sliced avocado, halved cherry tomatoes, cucumber slices, quartered eggs, crumbled cheese, turkey bacon, and red onion in sections or mixed together.
  5. Make the dressing: In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  6. Assemble and serve: Lay grilled chicken strips over the salad. Drizzle with dressing or serve on the side. Toss gently if preferred or keep components separated.

Notes

Let chicken rest before slicing to keep it juicy. Add avocado last to avoid browning if underripe. Dressing can be made ahead and stored in fridge up to 3 days. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). For vegetarian option, swap chicken with grilled halloumi or roasted chickpeas. Store salad components separately to maintain freshness.

Nutrition

Keywords: high-protein salad, Cobb salad, grilled chicken, avocado salad, healthy salad, weight loss recipe, quick salad, easy dinner

Find it online: https://sofiaspice.com/healthy-high-protein-cobb-salad-with-grilled-chicken-and-avocado-easy-recipe-for-weight-loss/