This delicious and filling Whole30 Cobb Salad contains all the flavors you love in a classic cobb with a healthier twist! I promise, you won’t miss the cheese at all.
I know salads have a reputation of being “boring,” but my favorite meals with the most flavor are hearty salads with all the yummy ingredients. It all depends on what you add to a salad, and it’s important to include some delicious protein, fats, and textures to make them fun, vibrant, and keep you satiated for hours!
Whole30 Cobb Salad Recipe
This Whole30 Cobb Salad is a definitely a recipe that filling enough to be a meal on its own, and you’ll love it if you are a fan of classic cobb salads. It has hard boiled eggs, crunchy bacon, meaty chicken, along with the most refreshing combo of veggies like romaine lettuce, tomatoes, and avocado.
The only thing it doesn’t include is to make it Whole30 and paleo is the blue cheese, but I don’t think you’ll miss it at all. The dressing is simple but adds a ton of flavor without the cheese! BUT, if you are keto and/or you aren’t bothered by dairy, feel free to add it to your liking.
Great for Potlucks and Picnics
This Whole30 Cobb Salad can be made ahead of time and is actually quite portable! It’s especially great during the Spring and Summer, because it’s so refreshing and the great weather makes dining outside so much more pleasant. Plus it’s such a crowd-pleasing recipe!
If you do decide to travel with this Whole30 cobb salad, you do need to make a small change in the recipe to keep it fresh and delicious. Because the lettuce can get soggy once the dressing is on it, just follow the instructions as is without the lettuce. Once you are ready to serve, you can add the lettuce and toss gently before enjoying!
Whole30 Cobb Salad (Paleo, Keto)
Ingredients
- 3 eggs
- 6 slices bacon sugar & nitrate free
- 4 cups chopped romaine lettuce
- 2 cups cooked chicken diced
- 1 cup cherry tomatoes halved
- 1 avocado diced or sliced
- 3 stalks of green onions chopped
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 garlic clove minced
Instructions
Hard-boiled eggs
- Stovetop Method: Bring water to a boil in a saucepan. Take out eggs straight from the fridge, then lower the eggs into the water gently, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 5 minutes. Peel the eggs under cold running water.
- Instant Pot Method: Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water. Place the eggs on the steamer basket or the trivet. Close the lid, and make the sure the pressure valve is set to Sealing. Cook on high on Manual for 5 minutes, and prepare an ice bath. Once it beeps to a finish, quick release the pressure for slightly soft-centered eggs (like in my photos) or let it naturally release pressure for 5 minutes for true hard-boiled eggs. Immediately transfer the eggs to the ice bath and let them cool for at least 5 minutes before peeling.
Bacon
- Fry bacon slices in a pan over medium heat until even browned and crisp, about 7 minutes.
- Drain and roughly crumble. Set aside.
Assemble
- Place romaine lettuce on the bottom of a large salad bowl.
- Top with chicken, eggs, bacon, cherry tomatoes, avocado, and green onions.
- In a separate bowl, combine all ingredients for the dressing and whisk together.
- Drizzle over the salad and toss together gently before serving.
Notes
Nutrition
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