Whole30 Cobb with Ranch

Whole30 Cobb

Untitled

Ingredients

  • 1 roasted chicken breast, bone-in and skin-on
  • ½ cup ripe pear tomatoes, halved
  • 1 handful thinly sliced radishes
  • 2 eggs
  • ½ cucumber, thinly sliced
  • 2 pieces crispy bacon
  • ½ an avocado
  • Handful marinated red onions (1 T oregano, ¾ cup olive oil, 1 T red wine vinegar, salt and pepper)

Ranch Dressing – originated from @WholeSisters

  • 1 egg
  • 1 cup light olive oil
  • 1 T lemon juice
  • 2 T red wine vinegar
  • ¾ t salt
  • ¾ t pepper
  • ½ – 1 t onion powder
  • ½ – 1 t garlic powder
  • ½ cup unsweetened coconut milk
  • 1 handful basil and chives, or your favorite herbs

1. Marinate red onions: Thinly slice. Place in a glass container. Pour ¾ cup oil and 1 T red wine vinegar over them. Add 1 T dried oregano. Toss together. Cover and let sit at room temperature to marinate for several hours.

2. Roast chicken breast: Generously rub with olive oil, salt and pepper. Bake for 35 minutes at 375, or until golden.

3. Make the dressing: Coconut milk separates, so you want to first blend the coconut milk with an immersion blender to combine. Blend all other ingredients together in a mason jar with an immersion blender

4. Prepare all salad ingredients.

5. Soft boil eggs.

6. This is the fun part: put it all together.

Equipment

3 Comments

Add yours →

  1. I just wanted to pop over here and say how wonderful your recipes are! I saw you over on Instagram and was COMPLETELY inspired to do a Whole 30 because of them! Your cookbook is one I would buy. This salad was amazing and I’m making up a batch of the chicken stew tomorrow. Thank you for the inspiration and sharing your talents with us all!

    Like

  2. I am you newest biggest fan 🙂 Loved watching you on whole30recipes. Your enthusiasm for cooking is infectious and has inspired me in many ways. Thanks for sharing your passion!!!

    Like

  3. No crumbs left…thank you, thank you, thank you. Buying the book TODAY,

    Like

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