Winter Cobb Salad | The Recipe Critic

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By Alex

• Aug 03, 2026 • 0 Comments •

5.0

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Add more greens into your diet with this refreshing Winter Cobb Salad. This colorful salad is packed with protein and will leave you feeling full and satisfied.

Hi friends! It’s Melanie from Garnish & Glaze to share a delicious and filling salad with you. Salads are a great way to fit more nutrient rich foods into your diet. This Winter Cobb Salad is full of winter fruits as well as the classics of a cobb salad. If you weren’t a salad person already, this is sure to turn you into one.

I have a major sweet tooth which is why I love putting fruit in salads like my Blackberry Blood Orange Salad and Spinach Poppy Seed Salad, but I also love it because it adds a pop of color as well as freshness. This is especially nice during the cold dreary winter.

This cobb salad is quite easy to make. I think the hardest part is not eating all the bacon before it gets on top of the salad. To cook the bacon, I like to chop it up and then fry it in the pan, but you can also fry it and chop it after. Whatever way you do it, don’t throw out all the grease. You’ll want to keep 1-2 tablespoons bacon grease in the pan for cooking the chicken it. It’s so dang good! Just sprinkle the chicken with a little salt and pepper and cook it for 4-5 minutes per side until it’s cooked through. When cool enough, slice it up and add it to the salad or if making ahead of time, refrigerate.

This Winter Cobb Salad has so many yummy toppings but what brings it all together is the Orange Vinaigrette. The citrus adds a burst of sweet tangy freshness. All it takes is fresh orange juice, cider vinegar, oil, a little bit of honey, orange zest, and a pinch of salt. Just shake it up in a jar and pour it over the salad and toss.

For the base of the salad, you can really use any type of greens you have on hand. I like Romaine lettuce because of the crisp refreshing texture. If your lettuce isn’t as crisp as you’d like you can bring it back to life by letting it soak in cold water for 5 minutes after chopping it. Then drain and dry it off in the salad spinner. If you aren’t going to eat all the lettuce right away, store it in a zip lock bag and squeeze all the air out. My lettuce stays good and crisp for a week. This makes it easier for me make salads quickly throughout the rest of the week.

If your New Years Resolution is to eat a little healthier, start with this Winter Cobb Salad. You won’t regret it! Enjoy!

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.