Cobb Salad
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Cobb Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Servings: 4
Calories: 509kcal
Author: Kendra Benson


  • 8 slices Bacon
  • 2 Chicken breasts
  • 1 Tbsp Avocado Oil
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 3 cups Romaine Lettuce chopped
  • 3 cups Baby Spinach
  • 4 Hard Boiled Eggs sliced
  • 16 Cherry Tomatoes halved
  • 2 Avocados halved, pitted, diced
  • Blue Cheese Dressing or dairy-free ranch dressing for Whole30


  • Place the bacon on a foil-lined rimmed baking sheet. Put in the oven and turn the heat up to 400°F. Cook until crispy, about 20 minutes (do not let them overcook). Remove from oven and drain bacon on paper towels.
  • While the bacon is cooking, place the chicken breasts in a bowl and toss to coat with the avocado oil, salt, and pepper. Heat a griddle or skillet over medium-high heat. When hot, add the chicken breasts and cook until no longer pink, turning as needed. Remove from skillet and let sit for at least 5 minutes before slicing.
  • Divide the chopped romaine and the baby spinach evenly between 4 bowls. Slice the chicken breasts and divide them evenly between the 4 bowls, layering them across the center of the greens.
  • Arrange the sliced eggs on one side of the chicken, and the diced avocados on the other side of the chicken.
  • Dice the bacon and add it next to the avocados and arrange the halved tomatoes next to the sliced eggs.
  • Top with some blue cheese dressing (or dairy-free Ranch Dressing for Whole30 compliance) and eat right away.