How I Discovered This Salad

I have this memory of a blistering summer when I was trying to eat lighter without getting bored. I wanted something that felt like lunch but tasted like a celebration, something crisp, smoky, creamy and bright all at once. That impulse led me to what I now call Paleo Grilled Chicken Cobb Salad with Honey Dijon Dressing. If you like vibrant, fresh salads with a little richness, you might also enjoy the lively contrast in an avocado mango salad with zesty lime dressing, which was one of the first recipes that inspired me to pair fruit and fat the way I do now.

The Ingredients That Make It Sing

This salad is honest about what it needs. I usually start with 2 grilled chicken breasts, sliced, and a base of 4 cups mixed greens (e.g., romaine, spinach, arugula). I like a ripe avocado, diced, for creaminess, and 4 strips of bacon, cooked and crumbled, for that smoky crunch. Two hard-boiled eggs, sliced, add substance and silkiness; 1 cup cherry tomatoes, halved, give pops of juicy sweetness; 1/2 cucumber, sliced, keeps things cool; and 1/4 cup red onion, thinly sliced, brings a bright bite. Salt and pepper to taste, of course. For the Honey Dijon Dressing I whisk together 1/4 cup olive oil, 2 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and salt and pepper to taste. Saying the ingredients out loud is half the pleasure of making this salad because the colors and textures already start playing in your imagination: dark greens, pink tomatoes, golden yolks, the glossy sheen of the dressing.

I first riffed on this arrangement after making a heartier bowl inspired by a grilled chicken orzo salad with avocado; I kept the components that hit the same notes—protein, crunch, buttery avocado—but swapped in an entirely paleo-friendly dressing and a crisp bed of mixed greens.

Putting It Together (and a Few Tricks)

There is a relaxed choreography to assembling this salad. In a large bowl, layer the mixed greens. I let the greens air out a bit after washing; that little dry time keeps the dressing from sliding straight off. Arrange the sliced grilled chicken, avocado, bacon, hard-boiled eggs, cherry tomatoes, cucumber, and red onion on top of the greens. For me, presentation matters: I set the chicken in one ribbon, the avocado in another, and then scatter the rest so each forkful will have multiple textures.

In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper to create the dressing. The trick here is to whisk vigorously so the honey and mustard emulsify with the olive oil and form a silky dressing. A personal tip: temper the honey by stirring it with the mustard and vinegar first, then drizzle in the oil while whisking; it comes together faster and looks glossy. Drizzle the honey Dijon dressing over the salad. If you’re not serving immediately, keep the dressing in a jar and only dress the portion you plan to eat—greens wilt fast and I hate soggy lettuce. Toss gently to combine and serve immediately. I usually give the bowl a loving, careful toss with two large spoons so slices of egg and bits of bacon don’t get pulverized.

A few extra tips I’ve learned: grill the chicken with a little oil and a sprinkle of salt and pepper so it gets those charred edges without drying out; check for doneness at about 165 degrees Fahrenheit and rest the breasts for five minutes before slicing; dice the avocado last to avoid browning; and if you want a sharper onion note, soak the red onion slices in cold water for ten minutes before using. When it’s done right, the chicken has a faint char, the bacon is crisp but not burnt, and the dressing clings to the leaves without pooling at the bottom.

A Few Things I Make With Leftovers

I cook a little extra chicken on purpose. Leftover grilled chicken slices are brilliant wrapped in collard greens, folded into an omelet the next morning, or reincarnated in a warm bowl. To store this salad, I keep leftovers in an airtight container with the dressing in a separate small jar. The greens will stay acceptably crisp for about a day if undressed, and the chicken is fine for up to three days refrigerated. If I know I’ll want lunch later in the week, I assemble everything but the avocado, which I add just before eating to keep its color and texture perfect.

If You Want to Change It Up

I tinker with this recipe depending on mood and what’s in the fridge. Two variations that I make often: swap the bacon for crisp prosciutto slices for a saltier, more delicate crisp, or add roasted sweet potato cubes for an extra sweet-salty contrast while still keeping things paleo-friendly. If you need a vegetarian version, grilled portobello slices in place of chicken work surprisingly well; the meaty texture stands up to the dressing. Another small variation is to throw in chopped fresh herbs—tarragon or basil—right before serving for a fragrant lift.

One more culinary habit I have: sometimes I fold in a handful of toasted walnuts for crunch and a deeper nutty flavor. It is optional, but when the walnuts hit that sweet tang of the honey Dijon, it becomes hard to stop eating.

The Best Part About This Dish

I love this salad because it’s flexible: it feels fancy enough for company but is quick enough for a weeknight. The textures—creamy avocado, crunchy bacon, snappy cucumber, silky egg—play off each other like a little orchestra. The honey Dijon dressing is the conductor: bright, sweet, and tangy, tying everything together without stealing the show. It smells faintly of vinegar and mustard, and when you toss it with the warm chicken, the aroma lifts the entire bowl.

I also love that it’s practical. When I’m meal prepping, I’ll grill four breasts at once and pack components in separate containers; smoothies are great, but nothing satisfies like a bowl where every bite has something different. If you’re wondering what to serve it with, this salad holds its own so well you really only need a simple accompaniment: a crusty paleo bread if you tolerate it, or simply a chilled glass of white wine or sparkling water with lemon.

Conclusion

If you want a recipe with the smoky comfort of summer grilling and the bright snap of a freshly made dressing, try this Paleo Grilled Chicken Cobb Salad with Honey Dijon Dressing and make it your own. For a crisp, honeyed chicken salad variation that leans even more into the honey-mustard side, I often look at a recipe like Crispy Chicken Salad with Honey Mustard {Paleo, Whole30 Option} for inspiration. And if you enjoy a classic cobb with creative dressings, this Cobb Salad with Basil Vinaigrette – Against All Grain is a beautiful reference for how flexible and satisfying a cobb-style salad can be. Give it a try, and let me know which little tweak becomes your signature.