Easy Keto Paleo Cobb Salad Recipe
Looking for a quick and delicious Cobb Salad recipe, that’s Paleo & Keto Friendly Too? Read on!
Few salads are quite as decadent as the famous Cobb salad. Tender poached chicken… crispy crumbled bacon… creamy avocado…hard boiled eggs… and don’t forget the funky Roquefort cheese!
A fresh Cobb Salad is like a culinary symphony in your mouth.
But if you choose this over-the-top salad at restaurant – beware! Not only will your meal be filled with preservatives (like sodium nitrite and MSG), as well as hormones and antibiotics (from factory-farmed meats and eggs), but harmful fats like canola and “vegetable oil” as well.
The Cobb Salad: A Delicious Recipe for Healthy Fats
As we’ve discussed many times at Healing Gourmet, the kind of fat you choose has a tremendous impact on your health. Dietary fats can have big effects on your levels of inflammation. They can even change your genes! And these inflammatory and genetic effects can be either positive or negative… depending on the type of fats you consume.
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In today’s super simple recipe, we’ve replaced the bleu cheese (which can be a source of mycotoxins) with a creamy avocado-and-coconut milk based dressing with enough piquant zing you won’t even miss the stinky cheese (if you ever did!). And to save time and boost efficiency in meal prep, we’ve used some leftover Pressure Cooker Chicken.
Before we get to the recipe (that will soon become a standby), I’d like to share a little backstory of how the famous Cobb salad began…
The History of the Cobb Salad Recipe
Allegedly, the Cobb salad was created at the Brown Derby Restaurant in Hollywood, California.
One evening, back in 1937, the owner of The Brown Derby (Bob Cobb) rummaged his restaurant’s kitchen for a late night snack. He pulled out lettuces, an avocado, tomatoes, cold chicken, a hard-boiled egg, chives, cheese and some French dressing. He started chopping it all up, adding some freshly crisped bacon – snuck from a busy chef.
And the Cobb salad was born.
But Bob Cobb wasn’t alone. His friend Sid Grauman (of Grauman’s Chinese Theatre), was with Bob that evening. The next day Sid requested a ‘Cobb Salad.’ It was such a sensation; the now eponymous salad was put on the menu.
According to the Brown Derby Restaurant Group, since 1937 more than 4 million Cobb salads have been sold.
Our version of the Cobb salad recipe is Paleo-approved, Whole 30 compliant, Keto-friendly and nightshade free. Feel free to add tomatoes (if tolerated) or cucumbers, swap out the pastured chicken with wild shrimp, or use any greens your heart desires (watercress is loaded with cancer-fighting PEITC and according to legend was used in the original recipe). Slivered or sliced almonds also make a great addition for a healthy crunch!
Before we get to the recipe, I wanted to let you know that our friends at Thrive Market have a special offer for Healing Gourmet readers. All new customers get 25% off your first order (plus free shipping)!
And now here’s the famous Cobb salad recipe… reinvented.
- 8 oz. cooked chicken
- 1 Haas avocado
- 4 strips uncured bacon
- 2 free range eggs
- 4 cups chopped Romaine lettuce
- Place eggs in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain, chill, peel and dice.
- Meanwhile, cook the bacon in a safe skillet over medium heat. Place on paper towels to drain; dice.
- Dice pre-cooked chicken (thank you amazing Instant Pot for multi-meals)
- Make the dressing. Place the avocado, coconut milk, olive oil, vinegar, mustard, lemon juice, garlic and sea salt in a blender or Magic Bullet. Blend well, adding water to reach desired consistency.
- Finely chop the Romaine lettuce and divide among serving bowls.
- Top with chicken, diced avocado, egg and bacon. Drizzle with dressing.
Nutrition & Macronutrient Ratio
474 calories, 38 g fat, 10 g saturated fat, 21 g monounsaturated fat, 4 g polyunsaturated fat, 157 mg cholesterol, 12 g carbohydrate, 4 g NET carbs, 0 g sugar alcohols, 2 g sugar, 8 g fiber, 24 g protein, 856 mg potassium, 277 mg phosphorous, 359 mg sodium, 67 mg magnesium
75 % FAT | 21 % PROTEIN | 4% CARBOHYDRATE