Whole30 Cobb Salad

Ingredients:

• 3 eggs
• 6 slices whole30 bacon or prosciutto (no sugar or nitrates)
  
• 4 cups chopped romaine lettuce
• 2 cups cooked chicken diced
• 1 cup cherry tomatoes halved
• 1 avocado diced or sliced
• 3 stalks of green onions chopped

Dressing

• 1/4 cup olive oil
  
• 2 tbsp apple cider vinegar
  
• 1 tbsp dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper
• 1 garlic clove minced
• a tablespoon or to taste lemon juice 

 Instructions: Hard-boiled eggs

•  Bring water to a boil in a saucepan. Take out eggs straight from the fridge, then lower the eggs into the water gently, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 5 minutes. Peel the eggs under cold running water.

Bacon/ Proscuitto

• Fry bacon or prosciutto slices in a pan over medium heat until evenly browned and crisp, about 5-7 minutes.
• Drain and roughly crumble. Set aside.

Assemble

• Place romaine lettuce on the bottom of a large salad bowl.
• Top with chicken, eggs, bacon, cherry tomatoes, avocado, and green onions.
• In a separate bowl, combine all ingredients for the dressing and whisk together.
• Drizzle over the salad and toss together gently before serving.

 

This was so yummy!  Everyone at our house ate it up!  I made a few small changes but found this recipe at https://whatgreatgrandmaate.com/whole30-cobb-salad-paleo-keto/