This cobb salad with honey mustard vinaigrette is perfect when you’re pressed for time! Keto, Paleo, Whole30, sugar-free, dairy-free, soy-free.
When I eat out, I will often get the cobb salad, whenever I see it on the menu. It’s usually a pretty safe option for low-carb and gluten-free diets, because it usually does not have croutons, apples or other carb-filled ingredients.
I will usually ask for honey mustard dressing on the side, since I really enjoy the combination of the salty ingredients, and the subtle sweetness of the dressing.
I usually don’t put much of the dressing on, because I don’t react well to the oxidized oils, soy and corn syrup that most salad dressings contain.
I’m even crazy enough to sometimes ponder bringing my own dressing to restaurants, because even a small dose of something like soy can upset my digestion pretty significantly.
So if you’re anything like me, or are just looking for a healthy recipe you can make at home, then this Cobb salad with honey mustard vinaigrette will be right up your alley!
Salads are notoriously easy to make, and this one is definitely no exception. Tossing ingredients into a bowl and calling it dinner definitely works wonders on those super-busy nights.
The only cooking you have to do for this recipe is the chicken and the bacon. You can even use pre-cooked chicken, whether it be a rotisseries chicken, or leftovers from the day before.
The bacon can even be cooked in the microwave, if you’re too busy to worry about washing the pan afterwards. I simply lay several pieces out in a single layer with paper towels on either side, and microwave for 4-5 minutes, or until nice and crispy.
The dressing is also one that you can throw together quickly and be done with. All you need is dijon mustard, apple cider vinegar, extra virgin olive oil or avocado oil, sweetener and a bit of salt. For the sweetener, you can simply flavor it to taste, or omit for Whole30.
Lastly, simply assemble all the ingredients together and you’re good to go!
If you give this cobb salad with honey mustard vinaigrette a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
Oh, and be sure to check out these other salad and dressing recipes 🙂
Sweet and salty autumn salad with a raspberry vinaigrette (Paleo, vegan)
Thai-Inspired Salad with a Chili Lime Vinaigrette (Paleo, Vegan)
Cobb Salad with Honey Mustard Vinaigrette (Keto, Paleo, Whole30)
Ingredients
For Salad
- 12 oz package of bacon
- 4 raw chicken breasts
- 1 5 oz package spinach and arugula blend
- 4 oz cherry tomatoes
- 4 hard-boiled eggs
- 2 medium avocados sliced
For Dressing
- 1 tablespoon dijon mustard ensure no sugar is added
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil or avocado oil
- sweetener of choice, to taste omit for Whole30
- pinch Salt I love this one
Instructions
- Cook bacon until crispy, and cook chicken until done.
- Assemble lettuce, cherry tomatoes, hard-boiled eggs and avocado in a large bowl.
- Once bacon and chicken have cooled, add to salad.
- To assemble dressing, simply add all ingredients to a container and shake. Be sure to shake each time before using.
- Pour dressing over salad.
