Paleo Cobb Salad (Whole30)

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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.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: American

Servings: servings

Calories: 437kcal

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.

Nutrition note: The nutritional info does not include any dressing.

Note: You can use store-bought rotisserie chicken or leftover chicken to make assembling this salad faster and easier.

Note: For dressings, try this healthy homemade ranch dressing or this tahini date dressing.

Substitutions

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.

Make ahead

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.