Clean Cobb Salad: Clean Eating Challenge 2014

Happy Saturday everyone!!  For the next 4 weeks, myself and 14 other bloggers are joining together for a Clean Eating Challenge 2014.  We will be here each Saturday with delicious, healthy meals, desserts, and snack recipes that your family will love.  My first recipe for this challenge, is a Clean Cobb Salad.  This salad still maintains all of the delicious flavors found in the original classic, but is much healthier.

Clean Cobb Salad #cleaneatingchallenge2014

So what exactly is Clean Eating?  Clean Eating  according to Clean Eating Magazine is ” food in its most natural state, or as close to it as possible. It is not a diet; it’s a lifestyle approach to food and its preparation, leading to an improved life”.  Any food with crazy, chemical sounding names, is not clean and therefore not healthy.

Well that’s great Lisa, but I see bacon on that salad!  Yes, you do see un-cured, nitrate-free bacon on my salad.  I always use beeler’s hickory smoked uncured bacon.  Ingredients:  Pork** water, sea salt, turbinado sugar, celery powder.  The Pork** is “from hogs raised without antibiotics or growth promotants and are vegetarian fed”.  Everyone of those ingredients is all-natural and can be pronounced by a kindergartener. 😉

I am severely allergic to mold, so there is no Roquefort cheese on my salad.  I have included it in the recipe as an option, or eliminate it for a paleo salad…..I am all about the options!

The first thing you want to do, is make the Lemon Vinaigrette.  Place all of the ingredients in a jar with a lid and shake vigorously to combine, or you can whisk them together in a bowl…..

Clean Cobb Salad Lemon Vinaigrette

Set the dressing aside to mingle and get happy.  Place chicken breasts between two sheets of plastic wrap and pound until even…..

Clean Cobb Salad pound

I always do this before cooking chicken.  It helps the chicken cook more evenly.  Season chicken with garlic powder, onion powder, and Herbs de Provence.  Heat oil in a large skillet, and cook chicken until no longer pink…..

Clean Cobb Salad cook

You could also grill the chicken during good weather! 🙂  Allow chicken to rest, then cut into bite sized pieces.

In a large bowl, combine the lettuce, parsley, and mint.  Toss with 2 Tablespoons of the vinaigrette…..

Clean Cobb Salad toss

Season with salt and pepper, and toss again.  I used red and green Boston lettuces in case you were wondering why they are different colors.  Divide the salad, and place on 4 plates…..

Clean Cobb Salad plate

Dice the avocados and place them in a medium sized bowl.  Toss with 1 Tablespoon of vinaigrette…..

Clean Cobb Salad avocado

Add the chicken, tomatoes, pine nuts, and cheese (if using), additional Tablespoon or two of vinaigrette, and toss to combine.  Divide mixture and place on plated salad.  Sprinkle with bacon and chives and serve…..

Clean Cobb Salad with Lemon Vinaigrette #cleaneatingchallenge

I am really excited about this challenge, and I hope you will join us each week.  Scroll down past the recipe, and you will find the links to the other recipes.


Clean Cobb Salad

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Main Course, Salad
A Clean Cobb Salad retains all of the original flavors, but is a much healthier option.


  • For the Salad
  • 1 Pound organic, all-natural chicken breasts
  • 1 Tablespoon Herbs de Provence
  • 1 Tablespoon garic powder
  • 1 Tablespoon onion powder
  • 2 Tablespoons olive oil
  • 12 Ounces Boston lettuce (cleaned, and torn into bite sized pieces)
  • 1 cup Italian parsley leaves
  • 1/3 cup mint leaves
  • 2 Large avocados (pitted and diced)
  • 1 Pint grape tomatoes, halved
  • 1/2 cup pine nuts, toasted
  • 8 Slices uncured, nitrate free, thick-sliced bacon (cooked, cooled, and cut into chunks)
  • 1/2 cup sliced chives (about 3/4 inch long)
  • 3/4 cups crumbled Roquefort cheese (optional)
  • For the Lemon Vinaigrette
  • 3/4 cups olive oil
  • 1/4 cup white wine vinegar
  • 2 Teaspoons finely grated lemon peel
  • 1 teaspoon honey
  • 1 Large clove fresh garlic (minced)
  • 1 teaspoon ground mustard powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


Lemon Vinaigrette:
Mix all ingredients together with a whisk, or shake vigorously to combine. Set aside.
Place chicken between two sheets of plastic wrap and pound until even.
Sprinkle with Herbs de Provence, garlic powder, and onion powder.
Heat olive oil in a large skillet. Cook chicken until no longer pink, and set aside.
In a large bowl, mix together lettuce, parsley, and mint. Toss with 4 Tablespoons of Lemon Vinaigrette. Season with salt and pepper, and toss again.
Divide salad mixture and arrange on four large plates.
In a medium sized bowl, toss diced avocado with 1 Tablespoon of lemon vinaigrette.
Add the chicken, tomatoes, and pine nuts and toss with an additional Tablespoon of Vinaigrette.
Divide mixture and arrange in the center of the lettuce mixture.
Sprinkle each salad with bacon and chives, and serve.


You will not use all of the Lemon Vinaigrette. Store leftover dressing in a sealed container in the refrigerator for up to 5 days.

Paleo Substitutions:
Eliminate Roquefort Cheese
Substitute unpasteurized apple cider vinegar

Recipe adapted from The Best of Fine Cooking Magazine - CookFresh Spring 2014

This recipe will by partying at these link parties!

Check out these other Clean Recipes:


  1. says

    Ooo this is a fun challenge, Lisa. I love it! This salad looks great. I need to eat this for every meal this week after the way I ate this weekend. Ha, I feel like I am going to explode right now. Sugar overdrive and I have been really cutting way back on sugar. Guess I gotta pay for it now!

    Pinned to one of my group boards. Have a great week, Lisa!
    Julie @ This Gal Cooks recently posted…Marvelous Mondays 94 with Easter DessertsMy Profile


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