This grilled chicken cobb salad is a giant bowl of summery salad goodness! It’s the perfect hearty, yet light dinner salad that will stuff you to the rim with deliciousness!
This salad will feed roughly 3 people as a main entrée or 5 as a side dish. The leftovers will store for about a day and the iceberg lettuce does a pretty good job of maintaining it’s crisp and freshness. If you anticipate leftover, then dress salads individually and save the salad without dressing on it, then add when ready to eat.
Here are a few other salad recipes you may love. This grilled chicken cobb salad recipe, instructions and printable recipe card are below.
- Chicken Cranberry and Sunflower Salad RECIPE HERE
- Roasted Beet, Feta and Orange Salad RECIPE HERE
- Vietnamese Rice Noodle Salad with Caramelized Steak RECIPE HERE
- Grilled Balsamic Chicken Caprese Salad RECIPE HERE
- Black Bean Salad RECIPE HERE
- chickpea Salad RECIPE HERE
What you need to make this grilled chicken cobb salad:
Serves 3 – 3 as a main course and 5 as a side
- 1/2 head iceberg lettuce chopped
- 1 cup cherry or heirloom tomatoes – quartered
- 1/2 pound bacon- cooked and chopped
- 1 cucumber – diced
- 1/2 cup feta cheese -crumbled
- 2 corn on the cob or ~1 1/2 cups corn – cooked or grilled corn cut off
- 1 pound chicken tenders – diced – grilled or cooked in a skillet with salt, pepper and seasoning of choice.
- 2 hard boiled eggs – optional
- Ranch or desired dressing of choice
Instructions
- Season chicken tenders with salt and pepper or seasoning of choice.
- Grill on 375 F. for ~10-20 minutes (time depends on thickness of tenders and if they are fresh or frozen) or until tenders are cooked through (internal temperature should be 165 F.)
- Remove from grill and let rest for a minute before slicing into bite size pieces.
- While chicken is cooking, cook whole corn on the cobb, left in the husks on the grill OR boil corn on the cobb without the husks until cooked, slice off the corn from the cobb and set aside for the salad. You can use frozen or canned corn too, just cook then cool.
- Place the chopped lettuce, in a bowl, followed by quarter cherry tomatoes, cooked and chopped bacon, diced cucumber, feta cheese, corn and chicken tenders.
- Serve with ranch dressing or desired dressing.
Grilled Chicken Cobb Salad
Delicious, hearty, yet light chicken cobb salad!
Servings: 3 people
Ingredients
- 1/2 head iceberg lettuce chopped
- 1 cup cherry or heirloom tomatoes – quartered
- 1/2 pound bacon- cooked and chopped
- 1 cucumber – diced
- 1/2 cup feta cheese -crumbled
- 2 corn on the cob or ~1 1/2 cups corn – cooked or grilled corn cut off
- 1 pound chicken tenders – diced – grilled or cooked in a skillet with salt pepper and seasoning of choice.
- 2 Hard boiled eggs – optional
- Ranch or desired dressing of choice
Instructions
- Season chicken tenders with salt and pepper or seasoning of choice.
- Grill on 375 F. for ~10-20 minutes (time depends on thickness of tenders and if they are fresh or frozen) or until tenders are cooked through (internal temperature should be 165 F.)
- Remove from grill and let rest for a minute before slicing into bite size pieces.
- While chicken is cooking, cook whole corn on the cobb, left in the husks on the grill OR boil corn on the cobb without the husks until cooked, slice off the corn from the cobb and set aside for the salad. You can use frozen or canned corn too, just cook then cool.
- Place the chopped lettuce, in a bowl, followed by quarter cherry tomatoes, cooked and chopped bacon, diced cucumber, feta cheese, corn, chicken tenders and optional hard boiled eggs.
- Serve with ranch dressing or desired dressing.