Name: Grilled Chicken Cobb Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 2 ounces blue cheese, crumbled (½ cup); 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided; 3 tablespoons red wine vinegar; 2 teaspoons table salt, divided; 1 teaspoon pepper, divided; 3 romaine lettuce hearts (6 ounces each), halved lengthwise; 2 avocados, halved and pitted; 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; 8 ounces cherry tomatoes, halved; 4 hard-cooked eggs, halved; 6 slices cooked bacon, crumbled (½ cup)

Why This Recipe Works

A standard Cobb salad is a popular weeknight chicken dinner option, but putting three of its six principal components—the chicken, romaine, and avocado—on the grill transforms it into something genuinely special. Grilling the romaine cut side down for just two minutes charred the outer leaves while leaving the interior crisp, adding a smoky bitterness. Our avocado halves spent the same two minutes on the grate, picking up light char marks and a subtle nuttiness. Crumbling blue cheese directly into the olive oil and vinegar dressing rather than sprinkling it on top at the end allowed it to partially dissolve into the vinaigrette, creating a creamy, tangy dressing that clung to every component on the platter.

Before You Begin

We like to serve this salad with a sprinkling of chopped fresh chives.

Instructions

Combine blue cheese, ¼ cup oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside. Brush remaining 2 tablespoons oil onto cut sides of lettuce and avocados and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ¼ teaspoon pepper.

Grill chicken over hot fire until browned and meat registers 160 degrees, about 5 minutes per side. Transfer to plate and tent with foil. Grill lettuce and avocados, cut sides down, until charred in spots, about 2 minutes. Using spoon, scoop avocado flesh from skin.

Cut lettuce in half lengthwise. Slice chicken ½ inch thick. Arrange lettuce, avocados, chicken, tomatoes, and eggs on serving platter. Top salad with bacon and drizzle with dressing. Serve.