RGE Cobb Salad

5 from 3 votes
By Rachael DeVaux
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 3 -4 servings



  • 2 heads of romaine, chopped
  • 2 large organic chicken breasts
  • 2 tbsp avocado oil
  • 3 Persian cucumbers, chopped
  • 1 medium sweet potato, peeled and cubed
  • 2-3 sliced hard boiled eggs
  • 5 strips organic bacon
  • 1 cup cherry tomatoes, halved
  • 4 stalks green onion, chopped


  • 2 tbsp white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • salt + pepper, to taste


  • Turn oven to Broil at 500 degrees F.
  • Trim chicken and slice in half, lengthwise to make thinner breasts. In a medium pot or skillet, heat avocado oil until warm but not smoking. Add chicken and season with salt and pepper. Let cook on medium for about 4-5 minutes either side, or until seared/browned and cooked all the way through. I like covering with a lid the last few minutes to steam. Once done, remove from heat and set aside.
  • For sweet potatoes: add cubes to parchment paper covered baking sheet. Spray with avocado oil and season with salt and pepper. Broil for about 8-12 minutes, flipping towards the end. They should be slightly charred.
  • Slice bacon strips in half and cook in a large skillet. I like adding ground pepper for flavor here. Once done, set aside.
  • Chop all toppings on large cutting board and start building your salad. Add romaine, chicken, bacon, sweet potato, cherry tomatoes, eggs and green onion.
  • To make dressing, whisk all ingredients together in a bowl with a fork and add to a side dish for guests to use on their own. Enjoy! šŸ™‚

Welcome! Iā€™m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! ā€” xx Rachael

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