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A classic healthy chicken cobb salad on a white plate

Chicken Cobb Salad (Dairy Free, Whole30)

A healthy chicken Cobb salad with all the classic toppings: chicken, bacon, avocado, jammy eggs, and topped with ranch dressing. Whole30, paleo, and dairy free.
Course Main Course, Salad
Cuisine American
Keyword healthy cobb salad, paleo cobb salad, whole30 salad
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 salads
Calories 551kcal


  • 1-2 tablespoons vinegar of choice for boiling eggs
  • 6 large eggs
  • 8 slices bacon cooked until crisp then drained on paper towels
  • salt and freshly ground pepper to taste
  • 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 ¼” slices
  • ranch dressing about ⅓ cup, see Notes
  • green onions thinly sliced, for garnish


For the Eggs

  • 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.

For the Salad

  • Break bacon strips into ½-1" pieces.
  • 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 desired design. Top with remaining ranch dressing and garnish with green onions.


Recipe yields approximately 2 large salads or 4 smaller salads. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.


Serving: 1salad out of 4 | Calories: 551kcal | Carbohydrates: 13g | Protein: 40g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 374mg | Sodium: 835mg | Potassium: 815mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1889IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 4mg | Net Carbs: 7g