Blackened Chicken Cobb Salad
This blackened chicken Cobb salad is packed with flavor and so simple to make. Plus, it’s great for meal prep and is grain-free, low-carb and keto-friendly.
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Pinch of cayenne pepper
- 1 Tablespoon olive oil if needed
- 1 lb boneless skinless chicken breasts 3-4 pieces
- 12 cups baby spinach or chopped romaine
- 4 large eggs hard-boiled, peeled and sliced
- 1 cup grape tomatoes halved
- 1 large cucumber sliced
- 1/2 cup diced red onion
- 6 slices cooked bacon crumbled
- 1/2 cup crumbled blue cheese optional
- 1 –2 avocados sliced
Red Wine Vinaigrette:
- 1/3 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Prepare chicken: Take chicken out of the package and pat dry with paper towels. Add spices — paprika, garlic powder, chili powder, sea salt, black pepper and cayenne pepper — in a small bowl. Coat each chicken breast with spice mixture.
Cook chicken: To cook the chicken, you can either grill it on an indoor or outdoor grill or sear it on the stovetop. To sear: add 1 Tablespoon olive oil to a large skillet over medium heat. Place chicken breasts in hot oil. Cook chicken about 6–7 minutes on each side, or until juices run clear. Remove chicken from skillet and let sit for 5 minutes to cool before slicing for the salad. This step can be done a day in advance.
Make dressing: While the chicken cooks, make the dressing by whisking together all the ingredients in a small bowl or glass jar.
Assemble salad: Divide the spinach or romaine among 4 plates (or containers if you’re making this for meal prep). Arrange equal portions of blackened chicken, hard-boiled egg, tomatoes, cucumber, red onion, avocado, bacon and blue cheese on top of the greens.
Add dressing: Just before serving, top salad with 1–2 Tablespoons of the red wine vinaigrette dressing or your favorite dressing.
- Mushrooms: You'll notice the video has mushrooms. You can totally add these in, but after re-testing the recipe I don't feel they are necessary.
- Turkey bacon: Pork bacon would work great too.
- Blue cheese: Feta or goat cheese would work as well. Or you can omit or use a vegan cheese option to make this dairy-free.
- Vegan option: Try my vegan Cobb salad instead!
Serving: 1salad (without dressing) | Calories: 449kcal | Carbohydrates: 15g | Protein: 47g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 256mg | Sodium: 1337mg | Fiber: 10g | Sugar: 5g