This Cobb Salad might be one of my favorite spring and summer recipes! It has the light and refreshing flavors of salad, but with protein packed toppings that are sure to keep you full and satisfied. Great for anyone who is dairy-free or on Whole30!
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🍴Ingredient Notes
- Mixed Greens - Any lettuce will work with this recipe! I like to chop my lettuce before adding them into the serving bowl.
- Thinly Sliced Chicken Breast - I love using the brand Bell + Evans because it's high quality. (Certified Organic, raised without antibiotics, and they're humanely raised.) Butcher Box is also a great option!
- Bacon - I used Applegate no sugar added bacon, but any bacon will work! Butcher Box also makes high quality bacon.
- Red Peppers - Any sweet peppers will work!
- Hard Boiled Eggs - You'll need about 5-6 for this recipe.
Additional Toppings
Feel free to add in any vegetables or extra toppings that you have on hand!
Cucumbers, red onion, avocado, cherry tomatoes, guacamole, or olives would also be great options. Personally, I like keeping it simple when I make salads! Just use what you have!
Healthy Dressing for Cobb Salad
- Homemade Creamy Avocado Dressing
- Primal Kitchen Cilantro Lime Dressing
- Primal Kitchen Green Goddess Dressing
- Lemon Juice + Extra Virgin Olive Oil
- Homemade Balsamic Dressing
- Red Wine Vinegar + Extra Virgin Olive Oil
🍴Step by Step Instructions
- Start by cooking the bacon in a frying pan on medium/high heat. Cook until crispy. Set on a paper towel lined plate to absorb some of the oil.
- Next, use a paper towel to soak up some of the bacon fat from the frying pan. Save SOME bacon fat to cook the chicken breast! (This will add flavor.) Cook chicken for about 5-6 minutes on each side.
- Then, chop the hard boiled eggs and red peppers into small pieces.
- Finally, add lettuce to a large serving bowl and top with chopped chicken, bacon, red peppers, and hard boiled eggs. Sprinkle with salt and pepper and stir around with your favorite dressing!
Expert Tips
- To keep the lettuce from getting soggy, add dressing to individual servings.
- Make extra of everything so you can meal prep! (Chicken, bacon, eggs, etc.)
- Use a vegetable chopper to prepare the peppers. (It will save so much time!) Check out this video to see it in action!
- Since there's no cheese in this recipe, try adding cubed avocado for a similar creamy texture.
- Don't forget to add a sprinkle of salt and black pepper while you're mixing the salad!
- Cook the chicken in some of the leftover bacon fat to add flavor and save on cleaning an extra frying pan!
- I recommend adding salt and black pepper to the chicken and hard boiled eggs for a flavor boost.
Frequently Asked Questions
Yes! This recipe is made with simple, quality ingredients. (See meat brands listed in the ingredient notes.) It's also a great balance of protein, fat, and fiber which will keep your full and satisfied for hours!
Yes, you can prepare all of the toppings the day before! (Or even the morning of.) Store them in separate containers until you're ready to serve.
Yes! As long as you use Whole30 compliant bacon and salad dressing. I noted some of my favorites in the ingredient notes.
How to store leftovers
Leftovers should be stored in an airtight container - I like using glass containers! You can also cover the serving bowl with plastic or reusable wrap.
Store in the refrigerator for up to five days. If you don't use all of the chicken, hard boiled eggs, or bacon in the salad, you can store leftovers in a separate container in the refrigerator.
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Recipe
Healthy Cobb Salad
Equipment
- Frying Pan
Ingredients
- 12 Cups Mixed Greens Any lettuce will work with this recipe!
- 1 Pound Thinly Sliced Chicken Breast
- 6 Ounces Bacon
- 3 Cups Red Peppers
- 5 Hard Boiled Eggs
Instructions
- Start by cooking the bacon in a frying pan on medium/high heat. Cook until crispy. Set on a paper towel lined plate to absorb some of the oil.
- Next, use a paper towel to soak up some of the oil from the frying pan. Save enough to cook the chicken breast! (This will add flavor.) Cook chicken for about 5-6 minutes on each side.
- Then, chop the hard boiled eggs and red peppers into small pieces.
- Finally, add lettuce to a large serving bowl and top with chopped chicken, bacon, red peppers, and hard boiled eggs. Sprinkle with salt and pepper and stir around with your favorite dressing!
Notes
Expert Tips
- To keep the lettuce from getting soggy, add dressing to individual servings.
- Make extra of everything so you can meal prep! (Chicken, bacon, eggs, etc.)
- Use a vegetable chopper to prepare the peppers. (It will save so much time!) Check out this video to see it in action!
- Since there's no cheese in this recipe, try adding cubed avocado for a similar creamy texture.
- Don't forget to add a sprinkle of salt and black pepper while you're mixing the salad!
- Cook the chicken in some of the leftover bacon fat to add flavor and save on cleaning an extra frying pan!
How to store leftovers
Leftovers should be stored in an airtight container - I like using glass containers! You can also cover the serving bowl with plastic or reusable wrap. Store in the refrigerator for up to five days. If you don't use all of the chicken, hard boiled eggs, or bacon in the salad, you can store leftovers in a separate container in the refrigerator. See full post for more helpful tips and information!Nutrition
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