This healthy cobb salad recipe is made on a bed of ice berg lettuce and topped with fresh vegetables, grilled chicken, avocado, bacon and boiled eggs. It's an easy, filling salad that's perfect for a low carb lunch or dinner.

Cobb salads are one of my favorite types of salad to order at a restaurant. I love that they're loaded with toppings like grilled chicken, crispy bits of bacon and fresh avocado.

This Whole30 cobb salad recipe is slightly different from a classic cobb salad. A typical cobb includes chopped greens topped with tomato, bacon, chicken, eggs, avocado, and cheese that's drizzled with a vinaigrette.

This Paleo cobb salad doesn't have cheese in order to keep this recipe paleo and Whole30. I also left out the tomatoes because I don't like them. That being said, either of these toppings would be great additions if you choose to use them.

Not only did I remove a couple ingredients, but I added a few too. For instance, chopped carrots and peas. These additions are optional but I like them for more flavor, texture and variety. This is a low carb salad, but if you want to lower the carb content even more, then omit the carrots and peas.

Cobb Salad Ingredients

Here's what you need to make this paleo cobb salad:

chopped lettuce: I just used organic ice berg lettuce, but any variety will work
avocado
carrots (optional)
cooked bacon
leek: can be substituted with onion
peas (optional)
grilled chicken
boiled eggs: I boiled mine for 9 minutes
salad dressing: I think most salad dressings go well with a cobb salad. I used a Paleo vinaigrette.
garnishes: sunflower seeds, parsley

How to Make a Cobb Salad

This healthy cobb salad is really easy to assemble and even faster to create if you're using leftovers (like the grilled chicken).

First, prepare all of the salad ingredients. (Look at the photo above for reference.)

Ice berg lettuce: chop and place in a large serving bowl
Avocado: cut in half, remove skin and then cut into cubes
Carrots: you may use baby carrots or one large carrot. Slice them into "coins".
Cooked bacon: I used leftover bacon that had been cooked in the oven until crisp. Then cut it with kitchen shears.
Leek: slice into thin rings
Peas: defrost frozen peas
Grilled chicken: slice leftover grilled chicken into strips.
Boiled eggs: Boil two eggs for 9 minutes (or whatever time you prefer), rinse in cold water and then peel. Cut the eggs in half or quarters.
Salad dressing: Grab your favorite salad dressing. I used a Paleo vinaigrette.
garnishes: set aside some sunflower seeds and chopped parsley as a garnish.

Once you have all of the ingredients ready, assemble the salad. Top the ice berg lettuce with the grilled chicken, laying it out in a neat row. Proceed to add the remaining ingredients, placing them in rows (like the photos above).

Then, top the salad with a handful of sunflower seeds and parsley. Drizzle the salad dressing on just prior to serving, or leave it on the side and add to the salad after it's been plated.

This salad will serve 2 as a main course or 4 as a side salad.

More Whole30 Salad Recipes

Enjoy!