Chicken Cobb Salad (Dairy Free, Whole30)

Name: Chicken Cobb Salad (Dairy Free, Whole30)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp Vinegar (1-2 tablespoons vinegar of choice (for boiling eggs) — up to 2); 6 pieces Egg (6 large eggs); 8 slices Bacon (8 slices bacon (cooked until crisp then drained on paper towels)); 0 pieces Table Salt (salt and freshly ground pepper (to taste)); 8 cup Lettuce (8 cups lettuce (frisée, green leaf, red leaf, romaine or desired mix)); 2 cup Chicken (2 cups cooked chicken (diced)); 2 cup Grape Tomato (2 cups grape tomatoes (halved)); 1 piece Avocado (1 ripe avocado (peeled and sliced into ¼” slices)); 1 pinch Ranch Dressing (ranch dressing (about ⅓ cup, see Notes)); 0 pieces Scallion (green onions (thinly sliced, for garnish))

Chicken Cobb Salad (Dairy Free, Whole30) - Main Course,Salad (American)

23 minAmerican

Servings4

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Dairy Free

Steps

1For the Eggs
2Bring 8 cups of water to a boil in a large saucepan and add 1-2 tablespoons vinegar of choice. Gently lower eggs into the water and boil 8 minutes for medium-set yolks.
3Immediately drain the boiling water after 8 minutes and transfer eggs to an ice water bath. Let sit 5-10 minutes or until chilled. Drain the eggs and return to an empty pan or bowl.
4Jiggle and bounce the eggs against one another in the pan until the shells are very broken, and feel almost like mesh. Peel under running water and cut in half lengthwise.
5For the Salad
6Break bacon strips into ½-1" pieces.
7Arrange lettuce of choice on a large plate or platter. Sprinkle salt and freshly ground pepper over then drizzle with about half of ranch.
8Arrange remaining toppings over in desired design. Top with remaining ranch dressing and garnish with green onions.