Whole30 Cobb with Ranch

Whole30 Cobb



  • 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.



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!


  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!!!


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