Cobb salad makes for an incredibly filling, classic staple. While some recipes call for a fancy vinaigrette, I like to keep it simple with my favorite – the juice of one lemon, a few “glugs” of olive oil, Celtic sea salt and freshly ground black pepper.
If you aren’t a fan of blue cheese, throw in some diced cheddar. Like a bit more crunch in your salad? Add some dehydrated sunflower seeds. You can make dozens of variations of this salad based on your favorite flavors.
Here are some other salad recipes you might enjoy:
Chinese Chicken Salad
Salmon with Baby Greens and Garlic Dressing
Chicken Taco Salad
Chopped Italian Salad
Serves: Serves 6
Cobb Salad
Save RecipeIngredients
- 3 boneless, skinless chicken breasts
- 5 ounces mixed baby greens
- 1 pint cherry tomatoes, cut in half pole-to-pole
- 2 avocados, diced
- 6 pieces bacon, cooked until crispy, then crumbled
- 3 hard-boiled eggs, chopped
- 4 ounces blue cheese (you can substitute with your favorite cheese) (omit for Paleo and dairy free)
- Juice of 1 lemon
- 2-3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place chicken in a medium pot and cover with water. Bring to a boil then skim away the foam that rises to the top. Continue to cook for about 8-10 minutes until chicken is cooked through. Remove chicken from pot and cut into cubes. Cool.
- Spread lettuce in an even layer on a large plate. Arrange tomatoes, avocados, bacon, eggs, cheese and chicken in separate rows on lettuce. Whisk lemon juice, olive oil, salt and pepper in a small measuring cup. Add additional salt to taste. Drizzle vinaigrette over salad and serve.
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