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JJ’s Cobb Salad

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August 31, 2017

This dairy-free, gluten-free version of a Cobb Salad removes all the inflammatory ingredients and leaves behind all the tasty goodness of the classic! It’s a favorite at my house...

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4


1 head of organic romaine lettuce, torn or chopped into bite-size pieces (about 4 cups)

1 cup organic grape tomatoes, halved

1  avocado, peeled, pitted, and chopped into small cubes

3 cups chopped cooked chicken*

3  hard-boiled eggs, sliced into wedges (only if no egg intolerance)

6 strips pastured pork bacon, cooked crisp and crumbled*

4 oz. vegan feta crumbles

1/4 cup chopped red onion

Juice of 1 large lemon

1/4 cup extra-virgin olive oil

1/2 tsp sea salt

1/2 tsp freshly ground black pepper


1Spread out the chopped lettuce in a single layer on the bottom of a large platter.

2Next, create rows of tomato, feta, avocado, chicken, and eggs on top of the lettuce.

3Sprinkle the crumbled bacon and the chopped red onion over the top of all the rows.

4Whisk together the olive oil, lemon juice, salt, and pepper in a small glass bowl.

5Drizzle dressing over salad and serve.

*Check out Vital Choice for convenient delivery of the highest quality beef, pork, and chicken. I love these folks and my monthly box of goodies!

Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.


Nutrition Facts

Serving Size4.0
Sodium1468 mg
Potassium818 mg
Protein44 g
Cholesterol208 mg
Sugar3 g
Total Fat40 g
Saturated Fat12 g
Polyunsaturated Fat3 g
Monounsaturated Fat15 g
Trans Fat0 g
Total Carbohydrates11 g
Dietary Fiber4 g

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