I love a good Cobb salad. I had a delicious one when I was traveling not long ago and it awakened the Cobb salad beast in me. Since I am dairy, gluten and sugar free, I no longer have the chunks of blue cheese on top. I also don’t have the mounds of blue cheese dressing either. I got busy in my kitchen coming up with a way to get the creaminess and the decadence of the salad. I succeeded!
This is a filling salad with a lot of texture and flavor. Some people like to put hardboiled egg in the salad, feel free to do that. I always put the avocado next to the chicken and the bacon next, then the tomato. That way my bite has all of the ingredients in it! Enjoy!
1 boneless skinless chicken
1 tablespoon coconut oil
1 head of romaine lettuce
1 vine ripened tomato
2 slices of thick bacon
1/2 ripe avocado
1/4 cups julienned carrots
1/4 cup shredded purple cabbage
1/4-1/3 cup of my delicious Ranch Dressing
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon herbs de Provence
Season the chicken breast with salt, pepper and herbs de provence on both sides.
Heat a small skillet with the coconut oil and cook the chicken until it is cooked through about
Chop into chunks and let cool.
Pre-heat the oven to 400º.
Cover a baking sheet with foil and place 2 pieces of bacon on it not touching. By cooking your bacon in the oven this way, it cooks flat and evenly.
Cook bacon for 11-14 minutes depending on your oven.
Let cool on a paper towel covered plate to remove any excess oil.
Cut the lettuce into bite size pieces and toss with the carrots and cabbage and place in bottom of the serving bowl.
Next make rows of the other ingredients: diced avocado, chopped chicken breast, chopped bacon and diced tomatoes.
When you are ready to eat, drizzle the dressing over your salad.