Whole30 Cobb Salad

This is the Cobb Salad I made for family and friends. 


  • 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
  • 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.
  • 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/

Emily Holody

A Peninsula, Ohio, native, Emily Holody is a stay-at-home mother and freelance writer with a degree in Sociology from Kent State University. She has a background in mental health and social work, loves yoga, all things outdoors, and lives in Euclid with her childhood sweetheart and their family.

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Volume 11, Issue 2, Posted 5:53 PM, 02.05.2020