The Best Grilled Chicken Cobb Salad
Serves 2
This salad is so full of texture and flavor and to me is just perfect with a creamy homemade ranch dressing that honestly you should have a jar of in your fridge at all times for veggie dipping, salads, and more! I love making a homemade ranch here
0 servings
What you need
Instructions
Preheat grill to medium heat, about 350/375 degrees. Salt and pepper the chick on both sides and then spray on both sides with avocado oil spray to prevent sticking to the grill. Add chicken to the grill and cook for 3-4 minutes on first side, turning only after the chicken easily gives from the grill grates. (If it feels like it is sticking, you need to leave it for another minute or two.) Turn the chicken and cook for another 3-4 minutes until chicken is cooked through. Note: If using breasts vs. cutlets the cook time will be longer. Make dressing by combine mayo, milk, vinegar, dill, garlic powder, dried onion, salt, and pepper into a mason jar and shaking to combine. Add more milk if desired for consistency. Refrigerate until ready to serve. Remove chicken from the grill and let rest for a couple of minutes and then slice against the grain into thin strips or dice. Assemble salad by layering lettuce, chicken, tomatoes, cucumbers, eggs, crumbled bacon, avocado, onion, and corn. To serve add a liberal drizzle of ranch dressing and a garnish with a little extra fresh dill.View original recipe