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Grilled Chicken Cobb Salad with Strawberry Dressing

A fresh and favorful summer dinner. Ways for adults, kids, and toddlers to enjoy this easy meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

Chicken Marinade

  • 2 to 3 garlic cloves
  • 1 Tbsp Dijon mustard
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp honey or maple syrup
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp dried Italian seasoning
  • 1 1/2 pounds boneless, skinless chicken breast

Strawberry Dressing

  • 5 to 6 medium-sized strawberries, green tops removed
  • 1 tsp dijon mustard
  • 1 tsp Mayo or plain Greek yogurt
  • 1 Tbsp red wine vinegar
  • 3 Tbsp avocado or vegetable oil
  • 1 tsp honey or maple syrup
  • pinch of salt

Salad

  • 2 romaine hearts, ends removed, chopped or 4 cups of any lettuce
  • 1/2 English cucumber, chopped
  • 8 oz fresh strawberries or grape tomatoes, halved or quartered
  • 8 oz small fresh mozzarella balls or crumbled feta/goat cheese
  • 4 oz cooked bacon or turkey bacon, chopped optional
  • 1 ripe avocado, diced
  • 4 hard boiled eggs, peeled and chopped

Instructions
 

Marinate Chicken

  • Mix all ingredients in a large bowl or gallon-sized disposable zip-top bag. Add chicken and coat in the marinade. Set aside for at least 20 minutes or up to an hour. Or refrigerate for up to 2 hours.

Strawberry Dressing

  • Add all of the dressing ingredients to a blender. Blend until smooth. Taste and add a touch more honey if the dressing seems too tart (taste will vary depending on how sweet your strawberries are). Serve alongside salad. Remaining dressing can be stored in an airtight container in the fridge for a week.

Salad and toppings

  • To cook chicken, preheat your outdoor grill or a grill pan on the stove-top on medium heat. Cook for about 5 to 6 minutes per side. Chicken should no longer be pink in the center and a meat thermometer should read between 155 to 160 degrees. Remove chicken to a plate, cover with foil, and allow to rest for 10 to 15 minutes.
  • Dice cooked chicken into bize-sized pieces. Add chopped lettuce to a large bowl. Arrange salad components on a cutting board, platter, or I like to place them into a muffin tin for a fun, kid-friendly display.
  • Use tongs and/or spoons to make your own salads from the lettuce and toppings. Drizzle with strawberry dressing or another salad dressing of your choice. Enjoy! See pictures and examples in post above for ways to serve this salad to kids and/or "picky" eaters.
Keyword cobb salad, easy dinner, healthy dinner, salad for kids