Whole 30 Cobb Salad with Avocado Herb Dressing

Total time45 min

Prep time25 min

Cook time20 min

Whole 30 Cobb Salad with Avocado Herb Dressing

Grilled chicken breast, rubbed with turmeric and seared until juicy, anchors this loaded platter alongside crisp, rendered-down bacon and creamy avocado. Crunchy romaine forms the base, with earthy roasted beets, cool cucumber, and sliced radishes arranged in neat rows for that classic Cobb presentation. The dressing is bright and herby, whisked from good olive oil, apple cider vinegar, fresh lemon juice, thyme, and chives — no shortcuts, just clean, real ingredients. A scatter of crumbled bacon and fresh parsley finishes it off with plenty of texture and flavor in every bite. It's a satisfying, protein-packed salad that fits neatly into a Whole30 kitchen without sacrificing any of the richness or crunch you want from a Cobb.

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp olive oil
½ tsp fine sea salt
¼ tsp ground turmeric

For the bacon

6 slices uncured pork bacon, no added spices

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp fresh lemon juice
1 tsp fresh thyme leaves
1 tbsp fresh chives, finely chopped
¼ tsp fine sea salt

For the salad

2 small heads romaine lettuce, chopped (about 8 cups)
2 ripe avocados, pitted and sliced
1 cup cooked beets, sliced (about 2 medium beets)
1 english cucumber, sliced into half-moons
1 cup cherry tomatoes — omit for strict aip; use 1 cup sliced radishes instead

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the chicken breasts dry and rub all over with 1 tbsp olive oil, 1/2 tsp salt, and the turmeric.
2
Heat a grill pan or outdoor grill over medium-high heat. Add the chicken and cook for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into strips.

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