Gluten-free, Dairy-free, Paleo, Whole30 if modified

Cobb Salad

Everyone loves a Cobb salad. This is my go-to version for family gatherings and potlucks because 1) it’s fun and easy to put together, and 2) everyone will eat it, even the picky eaters.

Serves 4

• 1 to 2 heads romaine lettuce, coarsely chopped
• 4 large hard-boiled eggs, peeled and halved
• 2 cups shredded or cubed cooked chicken breast
• ½ cup fresh corn kernels (see Note below)
• 6 slices bacon, cooked and crumbled
• 1 Hass avocado, halved, pitted, and cut into cubes
• 1 pint cherry tomatoes, halved
• 2 Persian cucumbers or ½ English cucumber, thinly sliced
• 4 radishes, thinly sliced
• ½ cup Creamy Ranch Dressing
• 1 tablespoon chopped fresh chives, for garnish (optional)

Arrange the lettuce on a large serving platter. Add rows of the hard-boiled eggs, chicken, corn, bacon, avocado, cherry tomatoes, cucumbers, and radishes. Cover and chill until ready to serve.

Before serving, drizzle with the dressing and garnish with the chives if desired.

note: To modify for Whole30, omit the corn.