Clean Cobb Salad cookingwithcurls.com #cleaneatingchallenge2014
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Clean Cobb Salad

This Clean Cobb Salad is a healthier version of an old classic!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: clean, paleo, salad, main course, chicken, recipe, healthy
Servings: 4 Servings
Author: Lisa Johnson

Ingredients

For the Salad

  • 1 pound all-natural chicken breasts (boneless, skinless)
  • 1 Tablespoon Herbs de Provence
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic 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 bacon (cooked, cooled, and cut into chunks)
  • 1/2 cup sliced chives (about 3/4-inch long)
  • 3/4 cup crumbled Roquefort cheese (optional)

For the Lemon Vinaigrette

  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon honey (omit for whole30)
  • 1 large clove garlic (minced)
  • 1 teaspoon ground mustard powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

For the Lemon Vinaigrette:

  • Mix all ingredients together with a whisk, or shake vigorously to combine. Set aside.

For the Salad:

  • 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.

Notes

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
Whole 30 Substitutions:
Eliminate Roquefort Cheese
Substitute unpasteurized apple cider vinegar
Eliminate honey
Recipe adapted from The Best of Fine Cooking Magazine - CookFresh Spring 2014