Grilled Chicken Cobb Salad with Shallot Vinaigrette
7oz. Baby Romaine Lettuce
1 Package Vine Cherry Tomatoes
1 Avocado, Cut into Chunks
6 Slices Paleo Bacon
1lb. Boneless Skinless Chicken Breasts
½ cup Olive Oil
¼ cup Fresh Lime Juice
1.5 tbsp. Chili Powder
3 Garlic Cloves, crushed
1 tbsp. Ginger, chopped
2-4 Large Eggs, Room Temp
2 Tbsp. Distilled White Vinegar
1 Tbsp. Sea Salt
½ Medium Shallot, finely chopped
1 tbsp Whole Grain Mustard
2 Tbsp. Red Wine Vinegar
Salt & Pepper
Flakey Sea Salt
In a lidded container large enough to fit your chicken mix your olive oil, lime juice, chili powder, garlic, and ginger together. Add your chicken and completely coat in marinade. Cover and refrigerate for at least an hour. Heat your grill to medium-high and oil your grate, leaving a clean area for your tomatoes. Grill chicken for about 6 minutes per side, or until internal temperature reaches 165°F. Remove and set aside.
Coat your tomatoes in olive oil and season with salt and pepper. Add them to the the grill and cook for a about 3 minutes, or until grill lines form, turning and doing this again on a second side. Remove and set aside.
Add the vinegar and salt to a medium pot of cold water and bring to a boil. Add your eggs and cook for 6 to 7 minutes. Prep a bowl of ice water. Remove your eggs from the pot and place in ice bath for 5 minutes. Peel eggs and set aside.
Place bacon in cold pan, working in batches if needed. Cook bacon over low heat, flipping the pieces over when they start to curl. Keep flipping periodically until you’ve got good crispiness, and when done, transfer to a paper towel lined plate, and set aside.
Add Lettuce to a large bowl, and then add your tomatoes. Slice chicken and add along with your avocado chunks. Roughly chop bacon and slice eggs in half and add in. Whisk shallot, mustard, and vinegar together in a small bowl. Then whisk in ¼ cup olive oil to complete the vinaigrette. Season with flakey sea salt and serve.