Welcome back! Today’s recipe is packed full of healthy ingredients and is a great go to for a quick and easy meal. I love this chicken cobb salad in the summer, it makes a great lunch and it is easy to prep a big batch and have it for lunch for a few days in a row. You can add any of your favourite vegetables to make it even better. Keep on reading for the recipe – I hope you enjoy, be sure to share & subscribe!
This salad is the perfect dinner for a warm summer night, or an easy go-to lunch for those busy work days! The combination of flavours is so delicious and it is packed full of protein to keep you full for hours.
- 6 slices bacon ,make sure it is Whole 30 approved - no sugar!
- 2 tbsp cooking fat ,I use the bacon fat but coconut oil works too
- 1 lb boneless chicken breast
- 2 eggs ,hardboiled
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 3-4 cups spinach ,or any greens you would like!
- 1/2 cup cucumber ,chopped
- 1 avocado ,chopped or sliced
- 5 large mushrooms ,chopped
- 1/2 cup cherry tomatos ,sliced
- 1/2 cup Whole 30 Basic Mayo
- 1/2 tsp dried drill
- 1/2 tsp paprika
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp hot sauce make sure it is Whole 30 approved
Hard-boil the eggs, peel and set aside.
Place the strips of bacon into a frying pan and cook over medium heat, flipping occasionally, until the bacon is crispy. Remove the bacon from the pan and set it aside to cool. Discard the bacon fat from the pan, but save about 2 tbsp to cook the chicken.
Season the chicken with the paprika, onion powder and salt and pepper. Place the chicken breasts in the pan with the bacon fat (or coconut oil if you prefer). Cook over medium heat, about 5-8 minutes on each side depending on thickness. Make sure the chicken is cooked through. Remove from the frying pan and allow to cool. Once cool enough to handle, chop into small pieces and set aside.
For the dressing, simply whisk all of the ingredients together. See below for the link to the Whole 30 Basic Mayo recipe.
Chop the cucumber, avocado, mushrooms and tomato.
Arrange a bed of spinach (or any greens) on a large plate, top with the chicken, some crumbled bacon, 1/2 of a chopped hard-boiled egg, cucumber, avocado, mushroom and tomato.
Serve with the dressing on the side, or drizzle on top right before serving. Store the extra dressing in the fridge in an airtight container for up to 4 days.
Click here for the Whole 30 Basic Mayo Recipe, the Whole 30 website has a ton of tips and tricks if you have never made your own mayo before. My biggest piece of advice is to use an immersion blender, it makes it so easy! I literally just put 1 cup of light tasting olive oil, 1 tbsp mustard powder, a pinch of salt and 1 egg into a mixing cup that is just wide enough to fit the stick blender in. I let the ingredients settle for 2-3 minutes and then I place the stick blender in and place it right at the bottom and start blending. I slowwwwwwly lift the blender (like very slow) and the mixture starts to emulsify. Once it is thick and creamy I add some fresh lemon juice and mix it in with the blender. Easy as that!
I hope you enjoyed this recipe, if you did – be sure to check out my Spicy Turkey with Almond Cauliflower Rice recipe which is another one of my Whole 30 favourites!
See you soon,