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Cobb Salad with Vinaigrette Dressing

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I’ve been wanting to make a big ol’ cobb salad for a while now, but the cold, rainy and wintery weather held me back. But now, it’s been calling my name again since the weather has been in the 80s — or what I deem as salad weather. Honestly, I’ve been wanting to replicate a cobb salad since December, when Jesse and I were in Hawaii. I ordered a cobb salad during our last dinner on the island, and it was so delicious, even without any dressing. You can’t go wrong with that much tasty fat and protein on one platter!

I warn you, this salad does take quite a bit of time to prepare if you don’t have things ready beforehand. So, if you do choose to make it, try planning ahead, even if it’s just grilling an extra chicken breast at dinner one or two nights before. This will at least put you one step further in the process.

Enjoy!

Cobb Salad with Vinaigrette Dressing

For the salad:

  • 1 leftover grilled boneless skinless chicken breast, chopped
  • 5 strips good quality bacon, cooked and chopped
  • 4 hard-boiled eggs, chopped
  • 4 cups chopped romaine and kale
  • 1-2 Roma tomatoes, chopped
  • 1/2 avocado, chopped

Spread the chopped lettuce and kale out among two plates. Then, make a row of tomato, avocado, egg, chicken and bacon. If space is tight on your plate, combine the avocado and tomato together. Drizzle with vinaigrette just before serving (see recipe below).

For the vinaigrette:

  • 2 Tbsp + 1/2 tsp extra virgin olive oil
  • 1 Tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 1 tsp raw honey
  • Sea salt and black pepper to taste
  • Pinch of cayenne
  • Splash of full-fat coconut milk

Whisk all ingredients together. Taste and adjust flavor as needed. Drizzle over individual salads just before serving.

Yields: 2 entree-sized salads

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Filed Under: Dinner, Lunch, Recipes Tagged With: Avocado, Bacon, chicken, Cobb salad, coconut milk, dairy-free, dairy-free cobb salad, dinner, gluten-free, healthy cobb salad, Lunch, olive oil, Paleo, paleo cobb salad, recipe, Salad, scd-friendly, vinaigrette

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Comments

  1. Megan

    May 10, 2013 at 7:20 am

    I like the addition of the coconut milk! Great idea! My dad has just about every type of vinegar at his house so when I’m there I use the champagne vinegar all the time. I need to get some at my own place!

    Reply

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  1. Cobb Salad with Vinaigrette | Paleo Digest says:
    May 9, 2013 at 10:51 am

    […] in PDX / Posted on: May 09, 2013Paleo in PDX – I’ve been wanting to make a big ol’ cobb salad for a while now, but the cold, […]

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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