Recipe of the Week

This classic but healthy chicken Cobb salad is loaded with toppings like chicken, bacon, avocado, jammy eggs, and topped with ranch dressing. Whole30 and dairy-free, there’s no cheese but you’d never, ever miss it! An awesome filling salad recipe and great for meal prep, too.


  • 1-2 tablespoons vinegar of choice for boiling eggs
  • 6 large eggs
  • 8 slices bacon cooked until crisp and drained on paper towels
  • Salt and freshly ground pepper
  • 8 cups lettuce frisée, green leaf, red leaf, romaine or desired mix
  • 2 cups cooked chicken diced
  • 2 cups grape tomatoes halved
  • 1 ripe avocado peeled and sliced into 1/4” slices
  • Ranch dressing about 1/3 cup. See Note
  • green onions thinly sliced, for garnish


  1. Bring 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. Immediately 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. Jiggle 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.
  2. Break cooked and drained bacon into 1/2-1" pieces.
  3. Arrange lettuce of choice on a large plate or platter. Sprinkle salt and freshly ground pepper over then drizzle with about half of ranch. Arrange remaining toppings over in the desired design. Top with remaining ranch dressing and garnish with green onions.

Ariel Jauss

GM / Head Coach