Whole30 Strawberry Cobb Salad
It’s salad month, and we are continuing with a new spin on a Cobb Salad! You may have already seen my Strawberry Cobb, and it’s so delicious that I knew I needed to make a Whole30 version too! It’s great for easy and light Spring eating.
How to Make a Whole30 Strawberry Cobb Salad
For a Whole30 Strawberry Cobb Salad, start by making your eggs and bacon. I love a Jammy Egg for a cobb salad, but you can make them to your liking. For your bacon, there is nothing better than oven bacon!
As for the main protein, we used my Everyday Roasted Chicken Breasts, but you can change this up based on what you have on hand! What I love about this recipe is you can really make it your own. Have fun coming up with combinations to make this cobb perfect for you!
For additional flavor and texture in the salad, we used baby romaine, avocado chunks, strawberries, cucumbers, and of course some Marinated Onions. If you’re not doing Whole30, definitely check out the original recipe and add some cheese into the salad as well!
How to Make the Strawberry Dressing
The dressing on this Whole30 Strawberry Cobb is my absolute favorite part. It’s become one of my favorite summertime magic elixirs. We’ve combined strawberries, chives, shallots, garlic, anchovy, and more to create a delicious creamy dressing that packs a punch. It’s such a unique flavor that I cannot get enough of! It’s great for the salad, but it’s also fabulous for dipping vegetables in as a snack, or topping some leftover protein. Make a double batch and enjoy it on everything!
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This Whole30 Strawberry Cobb is perfect for Spring eating! It’s light, delicious, and the dressing is totally next level fabulous.
For the dressing:
1 large egg
¾ cup light olive oil
8 fresh strawberries, sliced
3 tablespoons finely chopped chives
3 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 tablespoon apple cider vinegar
2 garlic cloves, pressed
1 teaspoon hot sauce
½ teaspoon lemon zest
½ teaspoon kosher salt
For the Sizzling Everyday Roasted Chicken Breast:
2 bone-in and skin-on chicken breasts
1 ½ teaspoons extra-virgin olive oil
1 ½ teaspoons Kosher salt
1 teaspoon freshly ground black pepper
For the Salad:
4 large eggs
½ package (around 6 – 8 slices) of Whole30 compatible bacon
4 – 6 ounces baby romaine lettuce
Kosher Salt, for seasoning
1 – 2 avocados, cut into chunks
1 pint fresh strawberries, sliced
2 Persian or English cucumbers, sliced
Make the dressing:
In a wide mouth mason jar, using a hand mixer to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken while you make the salad.
Make the chicken:
Preheat oven to 375F.
Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper.
Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top.
Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.
Once it has cooled, cut into chunks for serving.
Make the Oven Bacon and Jammy Hard Boiled Eggs:
Reduce heat to 350F. Line a sheet pan with parchment paper.
Place the bacon flat, in one layer, on the sheet pan. Cook in the oven for 15 to 20 minutes, or until the bacon reaches your preferred crispiness. Once cool to touch, crumble and set aside.
In a medium saucepan over medium-high heat, bring 2 quarts of water to a gentle boil. Carefully add the eggs to the water and cook for 7 ½ minutes, adjusting the heat as necessary to prevent the water from boiling too rapidly—and cracking the eggs.
Meanwhile, prepare an ice water bath. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them rest for 1 minute.
Remove them from the ice water bath to a cutting board. They will continue to cook, so work quickly. Gently crack the shells and immediately peel the eggs and cut each in half. Set aside.
Assemble the Salad:
In a large serving platter, place the greens. Season the greens with salt. Arrange the chicken, strawberries, cucumber, eggs, avocado, and bacon bits over the bed of greens. Top with our marinated red onions and serve with the lovely strawberry chive dressing. Enjoy!
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