BBQ Chicken Cobb Salad
Cobb salad with a twist! This salad is the perfect dish to bring to a potluck this summer. It’s the perfect blend of protein, fiber, and flavor to keep you full and support your hormones all season long.
If you've ever wondered how to truly support your hormones without falling into diet culture traps, Erin is breaking down the foundations of hormone-supportive nutrition in this podcast episode.
Ingredients:
2 chicken breasts
3 large pasture-raised eggs
4 pieces of uncured bacon, cooked and broken into pieces
12 ounces romaine lettuce
2 green onions, sliced
1 cup of cherry tomatoes, halved
½ cup BBQ Sauce
½ of a large avocado, sliced
Ranch or green goddess dressing, I like Primal Kitchen
Optional: ¼ cup grass-fed shredded cheddar cheese
Instructions:
Preheat the oven to 400 degrees.
Place chicken breast on a greased baking sheet and season with salt. Brush both sides of the chicken breast with BBQ Sauce. Bake for 20-25 minutes, until cooked thoroughly.
While the chicken is cooking, cook the eggs for 10 minutes in a pot of boiling water. Transfer the eggs to an ice bath to cool. Peel the eggs and cut into quarters.
Cube the cooked chicken, then toss with more BBQ sauce.
Assemble the salad by adding the romaine lettuce, tomatoes, eggs, cheddar cheese, green onions, avocado, chicken, and bacon to a large bowl.
Drizzle with ranch or green goddess dressing, and enjoy!
Recipe by
Rachel Heintz, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
