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5 from 1 vote

Lemony Spring Cobb Salad (paleo, GF)

Servings: 4
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 45 minutes

Ingredients

For the salad:

  • 2 large leaves of kale, , cut up into small pieces
  • 2 small beets, , washed and scrubbed
  • 4 eggs
  • 1/2 of a grapefruit
  • 2 large carrots, , shredded
  • 1 red pepper, , diced
  • 2 small avocados, , diced
  • 5 ounces of a spring salad mix
  • 4 small campari tomatoes, , diced
  • 4 strips of bacon
  • 1 pound of chicken breast tenders
  • 1/2 tsp of rosemary
  • 1/4 tsp of salt
  • 1/4 tsp of black pepper
  • the juice of 1/2 of a lemon

For the dressing:

  • 2 Tbs lemon juice
  • 2 Tbs olive oil
  • 1 Tbs mustard, ( Kroger Horseradish Mustard is paleo)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

Start by boiling the beets because this takes the longest amount of time:

  • Cut the beets in half and put them into a large pan.
  • Fill the pan with water, until the beets are just covered.
  • Set the heat to high until the water boils.
  • Let the water boil for 35 minutes.
  • Drain the beets and let them cool.
  • Once the beets cool, dice them.

Then boil the eggs:

  • Boil 4 eggs in boiling water for 13-14 minutes. Let them cool, then remove the shell and slice.

Make the carrot- grapefruit mixture:

  • Shred the carrots and put them into a bowl. Peal the skin off of the grapefruit. Remove the fruit from the rest of the grapefruit-- leaving no skin or anything and put into the bowl. Mix the carrots and grapefruit together.

Microwave the bacon:

  • Cover a plate in paper towels, put 4 strips of bacon onto the paper towels, and cover with another paper towel. Cook the bacon in the microwave for 4 minutes. The bacon should be cooked to the point where it crumbles easily.

Cook the chicken:

  • Put some olive oil into a large frying pan and heat over medium high heat.
  • Put the chicken breast tenders onto the pan and cover in 1/2 tsp rosemary, 1/4 tsp salt, and 1/4 tsp of ground black pepper. Let the chicken cook for 4 minutes and then flip.
  • Add the juice of 1/2 of a lemon to the pan and cook for another 4 minutes.
  • Then flip the chicken one more time and cook for a final 2 minutes.
  • Chop up the cooked chicken into small pieces.

Put the salad all together:

  • Divide the spring salad and kale into 4 sections and put into 4 separate bowls or onto 4 plates.
  • Top each bowl or plate with 1/4 of the diced beets, 1/4 of the sliced hard boiled eggs, 1/4 of the carrot-grapefruit mixture, 1/4 of the diced red pepper, 1/4 of the diced tomatoes, 1/4 of the diced avocado, 1 strip of bacon crumbled up, and 1/4 of the chopped up lemon-rosemary chicken.

Make the dressing:

  • In a small bowl, mix 2 Tbs of lemon juice, 2 Tbs of olive oil, 1 Tbs of mustard, 1/4 tsp of salt, and 1/4 tsp of pepper together.
  • Pour 1 Tbs of the dressing onto each bowl/plate of salad.
Course: Salad
Cuisine: American
Keyword: cobb, lemon