• Jackie Lede

Chicken Cobb Salad

This is for 1 serving. Times this recipe by however many servings you want. I always suggest you make at least 2 servings per person for leftovers. Perfect to bring with you on the go for lunch.

Handful of Romaine Lettuce

Hand of Arugula or Spring Mix

1/2 carrot grated

2 inch of cucumber grated (squeeze out water with a paper towel after grating)

1 small tomato sliced

1/2 a cooked chicken breast sliced (for vegetarian/pescatarian use shrimp or bean of choice)

2 pieces of bacon (can use pork, turkey or for vegetarian/pescatarian omit or use salmon bacon)

1 boiled egg sliced

Assemble your salad. Top with dressing of choice. I suggest my Dairy-free Ranch Dressing.


This recipe is good for special diets: SIBO, Low Fodmap, GAPS, KETO, Paleo, Vegetarian, Pescatarian, Grain-free, Dairy-free, Gluten-free

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