Don't you love when you can pull a dinner together in one dish, and make it from your garden or whatever you grabbed at your farmers market? This cobb salad recipe is just the thing and it's from my good friend and super helpful blogging assistant, Jill. 🙂
Cobb Salad
As a main dish, this serves 4 adult-sized people, and then some…
Ingredients
For the salad:
- 1 head romaine lettuce, washed and cut into bite sized pieces
- About 1/2 smoked chicken, rotisserie chicken, leftover barbecue chicken, or cooked chicken breasts, basically any chicken you have on hand, deboned and cubed. Try this simple recipe: 5-Minute Prep Comfort Meal: Quick Baked Chicken from Anne. Obviously pastured chicken is best from a farmer you trust. Or find safe poultry or other pastured meats online here. (You could also use ham from the farm!)
- 4 hard boiled eggs, chopped, and again eggs from chickens raised on pasture are best.
- 1/2 red onion, thinly sliced
- 1-2 tomatoes, chopped (or a handful of cherry tomatoes)
- 2 carrots, shredded
- About 1 cup of defrosted peas
- 2 avocados, chopped
- Any other veggies that sounds good–this is a flexible salad!
- Cheese: crumbled blue cheese or cubed smoked Gouda or sharp cheddar
- Bacon, cooked and crumbled, optional (I didn't add it because I used smoked chicken and smoked Gouda, so we had plenty of smoky flavor already.)
For the dressing:
- Kelly's homemade ranch dressing, minus the herbs, and with about 1/2 cup of crumbled blue cheese blended in.
Instructions
Let everyone assemble their own salads, according to their preferences.
I served mine along with roasted beets and sweet potatoes for some nutrient-dense carbs:
To roast beets and sweet potatoes, scrub and cube veggies, toss with melted expeller-pressed coconut oil, salt, and garlic powder (or fresh pressed garlic), and roast in a 375* oven for about 40 minutes, or until sweet potatoes begin to turn golden. If you begin roasting the veggies first, they should be done around the time everything else is prepped
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See the links below to find more posts from Jill. 🙂
More from Jill:
- Creamy Sausage and Kale Pasta (with a GF option)
- How to Fight Depression and Anxiety: 20 Tips on Fighting Anxiety, Depression, and Fatigue Naturally
- A follow up to that one: How to help TEENS with anxiety or depression.
- Nourishing Bone Broth for Rookies — 3 Methods {Also: How Real Foodies Care for Their Loved Ones with Cancer}
- Meal Planning Help
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you. NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot! You can read over my review here.
I do love cobb salad. I’ve never put carrots or peas in mine, but always avocado. I think I’ll make this for dinner and try the carrots. They’ll add some pretty color.
Avocado, yes! I’ll add it to the recipe, thanks!
Kel