Whole30 Cobb Salad Paleo Keto (Printable Version)
# What You’ll Need:
01 -
3 eggs
02 -
6 slices bacon, sugar and nitrate-free
03 -
4 cups chopped romaine lettuce
04 -
2 cups cooked chicken, diced
05 -
1 cup cherry tomatoes, halved
06 -
1 avocado, diced or sliced
07 -
3 stalks of green onions, chopped
→ Dressing
08 -
1/4 cup extra virgin olive oil
09 -
2 tbsp apple cider vinegar
10 -
1 tbsp Dijon mustard
11 -
1/4 tsp sea salt
12 -
1/8 tsp ground black pepper
13 -
1 garlic clove, minced
# Steps to Follow:
01 -
Bring water to a boil in a saucepan. Take eggs straight from the fridge, then gently lower them into the boiling water. Allow the water to return to a boil, then reduce heat and simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, transfer them to the ice bath and cool for at least 5 minutes. Peel the eggs under cold running water and chop.
02 -
Pour 1 cup of water into the Instant Pot and place a steamer basket or the trivet over the water. Arrange eggs on the basket or trivet. Close the lid and set the pressure valve to Sealing. Cook on high pressure for 5 minutes. Prepare an ice bath. Once cooking is complete, quickly release the pressure for soft-centered eggs or allow a 5-minute natural pressure release for true hard-boiled eggs. Transfer the eggs to the ice bath for at least 5 minutes, then peel and chop.
03 -
Fry bacon slices in a pan over medium heat until browned and crisp, approximately 7 minutes. Drain on paper towels, roughly crumble, and set aside.
04 -
Place romaine lettuce at the bottom of a large salad bowl. Top with chicken, chopped eggs, bacon, cherry tomatoes, avocado, and green onions. In a separate bowl, whisk together all dressing ingredients. Drizzle the dressing over the salad and gently toss before serving.
# Additional Notes:
01 -
If making this salad ahead of time, assemble everything except the lettuce. Add the lettuce just before serving.