Chicken Cobb Salad Recipe (GF, Paleo, Whole30)

chicken cobb salad with dressing on a napkin

This Chicken Cobb Salad recipe is an easy and healthy dinner option that can be thrown together in under 30 minutes. Made with grilled chicken, tomatoes, avocado, bacon, and eggs, it’s got classic flavors but is gluten free, paleo, and Whole30 compliant.

Course Salad

Cuisine American

Keyword salad, whole30

Prep Time 20

Total Time 20

Servings

Calories 304kcal

Author Taryn Solie

Equipment

A cutting board
A sharp knife
A large bowl
Salad tongs or other utensils

Ingredients

1 head romaine lettuce
1 cup cherry tomatoes
2 hard boiled eggs
½ avocado
4 slices thick cut bacon compliant if on a Whole30
2 grilled chicken thighs boneless & skinless - like my Grilled Dijon Chicken Thighs https://www.hotpankitchen.com/grilled-dijon-chicken/
Salad dressing compliant if on a Whole30

Instructions

Using a cutting board and sharp knife, chop the lettuce into pieces, halve the tomatoes, slice (or dice) the avocados, and cut the hard boiled eggs into halves or quarters. Be sure and wash and dry your produce first!
Next prep the meat ingredients. Crumble the bacon with your hands or cut it up using the knife and cutting board. Cut the chicken thighs into roughly half inch slices with the knife as well.
Place the chopped lettuce in the bottom of a large bowl and pile the other ingredients on top of the lettuce. Pour the dressing on top, or leave it undressed if people would like to pour it on themselves. Use salad tongs or other utensils to toss the salad and serve!

Nutrition