Whoever said that a salad can’t fill you up is simply wrong, wrong, wrong!
Salads can be as light or as hearty as you want them to be. No salad speaks more to this truth than the traditional cobb salad. Many people have modified it over the years with delightful results. But the original is still one of my favourites!
This recipe, from addapinch.com, already contains many healthy ingredients, and therefore required very little modifying. Any changes or suggestions I made are in bold.
Roast Chicken Cobb Salad
- 4 skinless, boneless chicken breast, cut into strips (be sure to choose grain-fed, free range chicken)
- 6 slices thick-cut bacon (nitrite free)
- 4 cups mixed salad greens
- 4 hard-boiled eggs, quartered (free-range)
- 2 avocado, peeled, pitted and sliced
- 1 cup grape tomatoes, sliced
- 1 cup cheddar or blue cheese (I would omit this entirely or substitute nuts such as pecans, almonds or cashews)
- Remember that salads are the perfect medium for adding those fermented veggies. Their sour taste works well with salad dressings.
- Preheat oven to 425º F. Arrange chicken strips on one side of a rimmed baking sheet and bacon strips on the other. Bake for 12-15 minutes, until bacon has cooked through. Remove bacon from the sheet pan, turn chicken strips on sheet pan and return to the oven for another 10-12 minutes until cooked through.
- While bacon and chicken are cooking, assemble cobb salad by arranging salad greens on each plate and then placing salad toppings in a straight row on top of the greens.
- When bacon has cooled enough from cooking, roughly chop and arrange on greens.
- Cut chicken strips into large chunks and arrange on greens as well. Serve with your favorite dressing. (For me, simple is best: extra virgin olive oil and lemon juice)
**Note – If you are looking for a healthy, creamy, yet dairy-free dressing, this Creamy Italian Salad Dressing from jenniferskitchen.com looks especially good! Just try to use fresh ingredients whenever possible when making it.
Happy munching! 🙂
Link to the original salad recipe from addapinch.com
Clinically diagnosed with multiple sclerosis at the age of 28, Pam chose an alternative approach to recovery. Now decades later and still symptom free, she coaches others on how to treat the root cause of chronic disease, using a holistic approach. She can teach you how, too.
Pam is the author of Become a Wellness Champion and founder of Live Disease Free. She is a wellness expert, coach and speaker.
The Live Disease Free Academy has helped hundreds of Wellness Champions in over 15 countries take charge of their health and experience profound improvements in their life.
