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Cobb Salad

As a main dish, this serves 4 adult-sized people, and then some…
Author: Jill via Kelly the Kitchen Kop

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 to matoes 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:

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