Cobb Salad
This Healthy Cobb Salad is a wonderfully satisfying meal featuring fresh lettuce, tender grilled chicken, savory hard-boiled eggs and so much more! It's easy to make from scratch with countless customization possibilities! Keto and low-carb with vegetarian, paleo, dairy-free and Whole30 options.
Ingredients
For the Cobb Salad
- 1-2 boneless skinless chicken breasts pounded to even thickness
- salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1 Tablespoons fresh lemon juice
- 1 Tablespoons olive oil
- 2 avocados peeled pitted and cut into slices or chopped
- 4 cups mixed green lettuce chopped
- 3 hard boiled eggs peeled and sliced
- 6 slices bacon cooked and chopped
- 1 cup grape or cherry tomatoes halved
- 1/2 cucumber sliced in rounds or chopped
- 1/2 cup crumbled dairy-free feta , we like Violife but you can also use regular (if no dietary restrictions) or leave out entirely for paleo & Whole 30)
For the Red Wine Vinaigrette
- 3-4 Tablespoons apple cider vinegar
- 2 Tablespoons dairy-free sour cream , we like the one from this brand which is completely vegan, paleo, keto-friendly and Whole30 but you can also swap this out for tahini, mashed avocado or regular if not following any particular diet.
- 1/2 teaspoon garlic powder
- 3 Tablespoons extra virgin olive oil or avocado oil
- salt and pepper to taste
Instructions
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In a resealable zip-top bag, add chicken, salt, pepper, and garlic powder and marinate for at least 30 minutes. Drizzle with fresh lemon and olive oil.
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Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 165°F.
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Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.
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Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
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In a large bowl, add the lettuce, then top with cooked chicken, eggs, avocado, bacon, tomatoes, cucumber, and cheese. Drizzle with dressing right before serving.
Recipe Notes
- To Store: Refrigerate each component in its own airtight container. The hard-boiled eggs and the dressing will last for up to 5 days, the bacon and chicken will last for up to 3 days, and the salad veggies should be used within 1-2.
- To Reheat: We personally prefer a cold and refreshing salad, but you can heat up your chicken if you'd like. Simply pop it into the microwave for 10-15 seconds at a time, until it's warmed through. The bacon can be reheated the same way.