Paleo Cobb Salad

The perfect mash-up of flavors on a dinner plate! Warm roasted chicken breast, crisp paleo bacon, freshly hard-boiled eggs, cool avocado slices, Violife “Just Like Feta” vegan feta, and homemade balsamic vinaigrette over a bed of red romaine lettuce. We promise it’s worth three minutes to experiment with making your own salad dressing!

Paleo Cobb Salad

The perfect mash-up of flavors on a dinner plate! Warm roasted chicken breast, crisp paleo bacon, freshly hard-boiled eggs, cool avocado slices, vegan feta, homemade balsamic vinaigrette over a bed of red romaine lettuce.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course, Salad
Cuisine: American, dairy free
Keyword: avocado, bacon, egg
Servings: 4
Calories: 522kcal
Author: planfulcook

Ingredients

  • 1 1/2 lb chicken breast (3-4 breasts)
  • 4 eggs medium-hard boiled
  • 4 slices bacon paleo (sugar free)
  • 1 avocado sliced
  • 4 oz vegan feta
  • 1 head red romaine lettuce roughly chopped
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Pan roast your chicken breasts. First, lightly season the chicken on both sides with kosher salt and freshly ground black pepper. Heat about 1 tb of extra virgin olive oil in a skillet over medium-high heat until its hot. Place the chicken breasts in the skillet, and cook a few minutes on each side, until either the internal temperature reaches 150 degrees F or the breasts look white in the middle. Remove chicken from heat and allow to rest.
  • Place 4 raw eggs into a small pot and fill them with cold water. Add kosher salt to the water, and place the pot on the stove top on high heat. Bring the water to a boil, and then urn off heat. Cover the pan and let it stand for as little as 90 seconds for soft-boiled eggs to as long as 10-11 minutes for hard-boiled.
  • While the eggs are boiling, cook your bacon, to as crispy as you like.
  • Prepare the balsamic vinaigrette. Pour about 2 tablespoons of extra virgin olive oil into a bowl and add 1/2 to 2/3 as much nice balsamic vinegar. Add kosher salt and freshly ground black pepper to taste, and whisk until the liquids emulsify and combine into a dressing. The entire process should take only 2-3 minutes.
  • Assemble the salad. Dress the romaine lettuce in a large bowl with your homemade vinaigrette, and then dish out equal portions into salad bowls. Add a portion of sliced chicken breast, a boiled egg, a few slices of avocado, a slice of bacon, crumbled, and an ounce of vegan feta, crumbled. Serve and enjoy!

Notes

This salad is SO GOOD, in large part to the homemade balsamic vinaigrette. It is so easy to make your own salad dressing, takes just a few minutes, and you can avoid additives, preservatives, sugar, and lots of extra ingredients that you typically find in commercial dressings from your grocer. 
We used Violife “Just Like Feta” vegan feta and it fit perfectly into this not-so-classic salad. Feel free to replace it with your favorite standard blue cheese or other options if you’re not dairy-free. 
 

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