Cobb Salad

5 from 1 vote

Plenty of protein from chicken, bacon, and hard boiled eggs atop a mixture of leafy greens, tomato, avocado, and fresh herbs get a lift from a tangy red wine vinaigrette. Feel free to use whatever dressing you like. Though not a traditional Cobb salad dressing, ranch makes a delicious variation.

Course Main Course, Salad

Cuisine American

Keyword american, Chicken, dairy-free, dinner, easy, egg-free, fast, lunch, main, nightshade-free, no-cook, nut-free, pork, salad

Prep Time 20

Total Time 20

Servings

Calories 739kcal

Author Jenny Ross

Ingredients

Salad

2 cups romaine torn
2 cups butter lettuce torn
2 slices of bacon chopped
1/2 avocado cubed
12 ounces chicken breast precooked and cubed (grilled or poached)
1/2 cup tomato 1 medium tomato, or 4 ounces cherry tomatoes, chopped, omit for nightshade-free
2 hard-boiled large eggs chopped, omit for egg-free
1 tablespoon chopped fresh chives or green onions
3 tablespoons Roquefort crumbled or feta, omit for dairy-free

Dressing

2 tablespoons red-wine vinegar
1/4 tablespoon Dijon mustard
1 clove garlic minced, optional
1/2-1 teaspoon monk fruit golden
3 tablespoons extra virgin olive oil
salt and pepper to taste

Get Recipe Ingredients

Instructions

Place the mixed greens into a serving bowl. Top with separate rows of each chopped ingredient to form colorful stripes across the surface of the salad.
Combine the vinegar, mustard, garlic, and monk fruit in a small bowl. Whisk until smooth. Slowly pour in the oil while whisking constantly to emulsify the dressing. Season to taste with salt and pepper. Serve over top of the salad.

Notes

Nutrition without cheese: Calories: 657 cal, Carbs: 10g, Fiber: 5g, Fat: 47g, Protein: 48g

Nutrition