This Paleo Cobb Salad is an easy meal full of fresh flavor. It can be assembled in minutes and be customized so many ways!
Plus it’s naturally gluten-free, dairy-free, low carb, keto and Whole30 friendly.
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Why this recipe works
Cobb salads (named after the guy who invented it or inspired it, depending on the source) have been a restaurant staple since the ’30s. It’s easy to see why: a pile of leafy greens are topped with rows of ingredients with different flavors and textures, like chicken, hard boiled eggs, bacon, cheese, croutons and vegetables.
But some of us don’t tolerate gluten or dairy, so we have to avoid the classic version. That’s why I wanted to create a gluten-free dairy-free cobb salad that’s just as good as the real thing.
So we’ll keep the leafy greens, chicken, bacon, eggs and veggies. We’ll omit the cheese. The eggs provide a similar creaminess, but you can always add avocado for a another creamy texture. And the crisp bacon adds enough crunch that croutons aren’t necessary.
The original version used a simple red wine vinaigrette, which is fine. But people have taken liberties with the dressing they use on a cobb, often opting for creamy vinaigrettes like a ranch or blue cheese dressing. I love this salad with my Paleo/Whole30 healthy homemade ranch dressing or this creamy, slightly sweet tahini date dressing but feel free to use whatever you prefer.
If you use a store-bought rotisserie chicken or leftover cooked chicken, this salad can be assembled in just minutes.
And that’s it! It’s full of color and texture, plus protein, fiber and healthy fats to help keep you full. Just a few simple swaps makes this a Paleo and Whole30 cobb salad that anyone can enjoy.
What you need
Ingredients:
- 1½ pounds boneless, skinless chicken breasts – Use store-bought rotisserie chicken or leftover chicken to make this as easy as possible. Otherwise see the instructions for how to cook the chicken.
- Salt and black pepper, if cooking the chicken
- 2 tablespoons olive oil, if cooking the chicken
- 4 large eggs, room temperature – I like to hard boil eggs in my Instant Pot because they come out perfectly and peel perfectly every time, but I also include instructions for cooking them on the stove. If your eggs are cold, submerge them in very warm water for 5 minutes.
- 4 slices bacon – You can use regular or thick-cut bacon. Check ingredients to make sure it’s Paleo/Whole30 friendly, if necessary.
- 5 oz. leafy greens – I like spinach, arugula or baby kale, or a combination
- ⅓ cup peeled, diced red onion
- 1 pint grape tomatoes (about 10 oz.) – I like using grape tomatoes since they’re small enough to eat hole. If they’re large or you can only find cherry tomatoes, feel free to cut them in half.
- Dressing of your choice, such as this healthy homemade ranch dressing or tahini date dressing
Equipment:
- a large serving bowl
- salad servers
- a baking dish for cooking the chicken
- a cutting board
- a chef’s knife
- a medium saucepan or Instant Pot, for cooking the eggs
- a medium mixing bowl filled with ice and cold water, for the eggs
- a large skillet, for cooking the bacon
- a dinner plate lined with paper towels, for the bacon
- measuring cups
- an instant read thermometer or oven probe thermometer (optional), for cooking the chicken
How to make this Paleo Cobb Salad
Step 1: If you have to cook your chicken, heat the oven to 350° F. Arrange the chicken breasts in a baking dish and sprinkle with salt and black pepper. Drizzle each breast with approximately 1 tablespoon olive oil (or more or less, depending on their size.) Cook the chicken until they reach an internal temperature of 165° F, or until the juices run clear when cut into the thickest part, about 25-30 minutes. Let the chicken cool, then cut into bite-sized chunks.
Step 2: If cooking the eggs on the stove, place them in a medium saucepan and cover with about 1″ of water. Place over high heat and bring the water to a boil. Once the water reaches a rolling boil, remove from the heat, cover and let sit for 8 minutes (or 7 minutes if you want slightly jammy eggs). Drain and immediately submerge the eggs in the bowl of ice water until cool enough to handle. Peel and cut into quarters.
Step 3: Cook the bacon in a large skillet just until crisp, about 8-12 minutes, flipping once. (Even if you like your bacon SUPER crisp, this salad isn’t really the place for that.) Transfer the bacon to a paper towel-lined plate to cool. Chop or crumble into bite-sized pieces.
Step 4: Add the greens to a large serving bowl. Arrange the greens, chicken, eggs, bacon, red onion and grape tomatoes in rows on top of the greens. Serve the dressing on the side.
Frequently Asked Questions (FAQ)
There are SO many ways to customize this salad.
Like I said above, use any leafy greens you like. I like spinach, arugula or baby kale, or a combination. But you can use a spring mix, chopped Romaine, etc.
You can use turkey, salmon or shrimp in place of the chicken.
You can add sliced avocado.
You can use sliced green onions in place of the red onion. Or you can use 2 tablespoons thinly sliced chives. Or omit the onion all together.
You can use cucumber instead of or in addition to the tomatoes.
For more crunch, you can add pumpkin or sunflower seeds or chopped nuts like almonds, pecans or walnuts.
If you tolerate dairy, you can add shredded cheddar or Monterey jack or a crumbly cheese like blue, feta or goat.
You can assemble the salad, without the dressing, up to 3 days in advance. Store in the fridge. Toss with the dressing right before eating.
I do not recommend freezing this salad.
Check the ingredients on any packaged ingredients, such as store-bought chicken, bacon and dressings. For Paleo, they shouldn’t contain any gluten, grains, dairy, legumes, seed oils or refined sugar. For Whole30, they shouldn’t contain any gluten, grains, dairy, certain legumes or any sweetener at all (no honey, maple syrup, etc.).
Other recipes you might like:
- Healthy Homemade Ranch Dressing (Paleo, Whole30)
- Tahini Date Dressing (Paleo, Whole30)
- Chicken Harvest Salad (Paleo, Whole30)
- Strawberry Cucumber Salad with Creamy Yogurt Dressing (Paleo, Whole30)
- Rainbow Crunch Salad with Almond Butter Dressing (Paleo, Whole30)
Paleo Cobb Salad (Whole30)
Ingredients
- 1½ pounds boneless, skinless chicken breasts see notes
- salt and black pepper for cooking the chicken
- 2 tablespoons olive oil for cooking the chicken
- 4 large eggs, room temperature
- 4 slices bacon, regular or thick-cut
- ⅓ cup peeled, diced red onion
- 1 pint grape tomatoes
- dressing of your choice see notes
Instructions
- To cook the chicken, heat the oven to 350° F. Arrange the chicken breasts in a baking dish and sprinkle with salt and black pepper. Drizzle each breast with approximately 1 tablespoon olive oil (or more or less, depending on their size.) Cook the chicken until they reach an internal temperature of 165° F, or until the juices run clear when cut into the thickest part. Let the chicken cool, then cut into bite-sized chunks.
- If cooking the eggs on the stove, place them in a medium saucepan and cover with about 1" of water. Place over high heat and bring the water to a boil. Once the water reaches a rolling boil, remove from the heat, cover and let sit for 8 minutes (or 7 minutes for slightly jammy eggs). Drain and immediately submerge the eggs in a bowl of ice water until cool enough to handle. Peel and cut into quarters.
- Cook the bacon in a large skillet, just until crisp. (Even if you like your bacon SUPER crisp, this salad isn't really the place for that.) Transfer the bacon to a paper towel-lined plate to cool. Chop or crumble into bite-sized pieces.
- Add the greens to a large serving bowl. Arrange the greens, chicken, eggs, bacon, red onion and grape tomatoes in rows on top of the greens. Serve the dressing on the side.
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