Paleo Cobb Salad with Avocado Herb Dressing

Total time45 min

Prep time25 min

Cook time20 min

Paleo Cobb Salad with Avocado Herb Dressing

Grilled chicken breast gets a warm hit of turmeric before landing on the grill, then rests and slices into juicy strips ready to fan across a big platter of crisp romaine. Crumbled bacon adds smoky crunch, while sliced avocado, roasted beets, cool cucumber, and peppery radishes bring color and texture to every bite. The dressing is bright and herby, whisked from olive oil, apple cider vinegar, lemon juice, fresh thyme, and chives until it comes together into a glossy, well-balanced finish. A scatter of fresh parsley at the end brightens the whole plate before serving. This is a build-it-in-rows kind of salad — hearty enough for a main dish, colorful enough to feel like a treat, and genuinely satisfying for a Paleo table. It's a great option when you want something substantial that still feels fresh and green.

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp olive oil
½ tsp fine sea salt
¼ tsp ground turmeric

For the bacon

6 slices uncured pork bacon, no added spices

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp fresh lemon juice
1 tsp fresh thyme leaves
1 tbsp fresh chives, finely chopped
¼ tsp fine sea salt

For the salad

2 small heads romaine lettuce, chopped (about 8 cups)
2 ripe avocados, pitted and sliced
1 cup cooked beets, sliced (about 2 medium beets)
1 english cucumber, sliced into half-moons
1 cup cherry tomatoes — omit for strict aip; use 1 cup sliced radishes instead

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the chicken breasts dry and rub all over with 1 tbsp olive oil, 1/2 tsp salt, and the turmeric.
2
Heat a grill pan or outdoor grill over medium-high heat. Add the chicken and cook for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into strips.

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