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Cobb Salad

Cobb Salad, Paleo, Gluten Free

Cobb Salad

So you’ve heard about my other latest obsession: matcha lattes. Now, my current obsession (it’s always been a favorite of mine though), for food is COBB SALAD! It’s a salad that has all my favorites in one bowl.

When all of the ingredients are together, it’s a party in your mouth. Seriously. And it’s not hard to put together, but you do have to cook a couple of ingredients separately.

You won’t regret it.

Some of my favorite salad dressings that are dairy free, gluten free, and delicious are by Tessemae’s. Currently, my FAVORITE is their avocado ranch. This is what I used to top my cobb salad with.

Another hack that I love in this recipe is using the Instant Pot (or any pressure cooker) you have and hard boil the eggs in that, since it’s fast and easy and doesn’t take up any stove space. I’ve written a blog about how you do that!

 

Cobb Salad, Paleo, Gluten Free

Cobb Salad

Servings: 3 Salads

Ingredients

  • 1 Whole Butter Lettuce Chopped
  • 1 Package Bacon Pasture-Raised, Uncured
  • 6 Whole Eggs Hard Boiled
  • 2 Avocado De-Seeded, Taken Out Of Skin, Chopped
  • 3 Chicken Breast Cooked, Sliced
  • Feta Cheese Crumbled

Instructions

  • HARD BOIL EGGS: If you have an Instant Pot, I tell you above how to hard boil eggs in it (SO EASY!). If you don't have one, feel free to do it the old fashioned way. Heat up some water until boiling. Once boiling, add in the eggs and turn it down just a little bit. Cook for 10 minutes. After 10 minutes, take them out and run them under cold water or put them in a cold water bowl. Peel + use!
  • BACON: Cook the bacon in a skillet on the stove, medium heat, until they are crispy! Pull them off the skillet when finished.
  • CHICKEN: You can grill or bake fresh chicken breast, but in this recipe and to make it quicker. I just used organic frozen chicken strips that is already cooked, so all you need to do is heat it up. I cooked it in the leftover bacon fat for this recipe.
  • Once your eggs, bacon, and chicken is finished cooking, crumble up some feta cheese. Chop the avocado and butter lettuce. Throw all the ingredients in a bowl and top with your favorite *healthy* salad dressing!
  • And enjoy!
Lahana Vigliano
lahana@thrivalnutrition.com

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Thrival Nutrition. She has her Bachelor's Degree in Nutrition Science and currently pursing her Masters Degree in Nutrition Science and Functional Medicine. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@thrivalnutrition).