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.
For the salad:
- 1 leftover grilled boneless skinless chicken breast, chopped
- 5 strips US Wellness Meats sugar-free grass-fed beef 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