Grilled BBQ Chicken Cobb Salad


Main Dish
Grilled BBQ Chicken Cobb Salad

Primary Media

User Rating

4.33 out of 5 stars
Rate it:
18 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    This family-sized shareable Cobb salad is a light, yet satisfying summer meal. We’ve elevated its traditional counterpart by swapping out hard-boiled eggs with jammy soft-boiled eggs and flavoring the chicken with a classic BBQ seasoning. 

    Recipe Tags

    Servings and Ingredients

    Serves 6
    1 (1½-lb.) pkg. Hy-Vee fresh 100% natural boneless, skinless chicken breasts
    1 tbsp. Gustare Vita olive oil
    2 tbsp. Weber classic BBQ seasoning
    6 Hy-Vee large eggs
    2 avocados, seeded, peeled and cubed
    1 (10-oz.) container Basket & Bushel grape tomatoes, halved crosswise
    ¼ c. diagonally-sliced green onions
    Coarsely ground Hy-Vee black pepper, for garnish
    Hy-Vee ranch salad dressing, for serving
    Sweet Baby Rays original barbecue sauce, for serving

    Things To Grab

    • Paper towels
    • Large resealable plastic bag
    • Medium saucepan
    • Slotted spoon
    • Large bowl
    • Large serving platter
    • Charcoal or gas grill
    • Tongs
    • Cutting board
    • Foil
    • 12-in. cast iron skillet


    1. Pat chicken dry with paper towels. Place chicken in a large resealable plastic bag. Drizzle oil over chicken; seal bag. Turn bag to evenly coat chicken with oil. Open bag; sprinkle with BBQ seasoning. Seal bag; toss in bag until evenly coated. Refrigerate for 1 hour.

    2. Meanwhile, fill a medium saucepan half full with water; bring to a gentle boil over medium heat. Carefully place eggs in water with a slotted spoon. Gently boil, uncovered, for 6 to 8 minutes, adjusting heat if necessary ensure water stays at a gentle boil. Remove eggs; immediately place in ice water for 2 minutes. Peel and set aside.

    3. Evenly spread lettuce on a large serving platter. Refrigerator until ready to assemble.

    4. Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees). Place chicken breasts on one side of grill rack. Grill for 16 to 18 minutes or until chicken reaches 165 degrees, turning halfway through. Transfer chicken to a cutting board and loosely cover with foil. Let rest for 5 minutes.

    5. Meanwhile, place a 12-in. cast iron skillet on the other side of grill rack; preheat skillet for 5 minutes. Place bacon, in a single layer, in hot skillet. Cook for 8 to 10 minutes or until crisp-cooked, turning halfway through. Drain on paper towels.

    6. Chop bacon and cube chicken. Cut eggs lengthwise in half. To assemble salad, arrange a row of chicken diagonally across the middle on top the lettuce on the platter; add rows of avocados and tomatoes on either side of chicken. Arrange 3 halved eggs next to avocado row and tomato row each. Sprinkle bacon over chicken; sprinkle green onions over eggs. Garnish with cracked black pepper, if desired. Serve with salad dressing and barbecue sauce, if desired.

      Note: Consuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

    Nutrition facts


    390 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 275mg
    • Sodium: 590mg
    • Total Carbohydrates: 13g
    • Protein: 36g

    Daily Values

    Iron 15%
    Calcium 6%
    Vitamin D 6%
    Potassium 20%