What makes a Cobb Salad?
If you’re looking for a light and refreshing meal to whip up in minutes this weekend, allow me to present to you my Cobb Salad Recipe. We love salads year around but especially in the spring and summer. There is just something so refreshing about a crisp, fresh, salad for dinner or lunch. So what actually makes a Cobb Salad? Traditionally, Cobb salads include lettuce (sometimes more than one variety), boiled egg, ham, chicken, tomatoes, and avocado. Just like anything else, a Cobb Salad can be easily customized any way you like. I skipped the ham in this recipe for turkey bacon and swapped the avocado out for carrot ribbons. Just do what works for you!
Is Cobb Salad Paleo and Keto friendly?
With more health consciousness in our society, it’s only natural to wonder if what you’re eating is compliant with your dietary needs. Since going Paleo myself, I try to make sure most of what I consume falls under the proper guidelines. This Cobb Salad Recipe is both Paleo and Keto friendly, and I even have an amazing Keto friendly Salad Dressing Recipe to pair with it!
How to make a Cobb Salad:
The salad starts with a bed of chopped lettuce placed on a platter as the base. Hard-boil 3 eggs for about 10 minutes, peel, and chop them into bite-sized pieces. Cook 5 pieces of turkey bacon until crispy, then crumble. Dice one cooked chicken breast, and dice one tomato, then use a potato peeler to create carrot ribbons. The assembly of this Cobb Salad is completely up to you and how you want it to look. I used an oval platter for assembly but some people like to use a bowl instead and layer the salad. Get creative and create a look you love!
As always I am grateful to you for choosing to spend a portion of your time with me here in my kitchen. I hope you’ll come back soon for some more fun and easy recipes!
Cobb Salad Recipe
A light and refreshing salad that makes a complete meal for summer.
- 1 boneless skinless chicken breast grilled and diced
- 3 hard boiled eggs diced
- 1 tomato diced
- 5 pieces turkey bacon crumbled
- 2 cups romaine lettuce chopped
- 2 cups leaf lettuce chopped
- 1 large carrot peeled into ribbons
- Homemade Ranch Dressing
Boil the eggs for 10 minutes and immediately peel in cold water.
Grill the chicken breast until cooked through and dice into chunks. If you don't have a grill you can cook the chicken breast in a skillet on the stove with a small amount of cooking oil.
OR you can use diced rotisserie chicken or pre-cooked and frozen grilled chicken that just needs to be heated.
Wash and chop the lettuce, pat it dry with a paper towel, and place it evenly on a large platter or in a large bowl.
Cook the turkey bacon in a hot skillet on high heat until crispy and crunchy, then crumble the bacon with your fingers.
Dice the eggs and begin assembling the salad, starting with half of the chopped egg.
Follow the egg with the crumbled turkey bacon, then slice and dice one medium sized tomato and add it after the bacon.
Add the diced chicken after the tomato, then follow it with the remaining diced egg, and finally the carrot ribbons. Use a potato peeler to peel the carrot into ribbons.
Serve the salad with your choice of dressing (I recommend using Ranch Dressing - my homemade recipe is linked in the blog post) and enjoy!
Nutrition information calculated without salad dressing.
Shared at Weekend Potluck
Shared at Meal Plan Monday
Shared at Foodie Friday Link Party