You have been asking for a cobb salad for months, and months, and months. I’ve been hesitant to share one because I felt it has been done so much and I didn’t want to just post another cobb salad, delicious or not. Then I thought of this Pepperoncini Vinaigrette, and how nicely the puckery acidity of the peppers and brine would cut through the richness of the avocado, bacon, and egg yolk and I knew it was time to oblige.
The Cobb Salad is undoubtedly a classic and dates all the way back to 1937 when Robert H. Cobb, a Los Angeles restauranteur and owner of the Brown Derby Restaurant crafted this masterpiece for the very first time. Here’s my gluten free, high-protein twist that makes for the perfect low-carb meal prep.
Watch Me Make My Chicken Cobb Salad with Pepperoncini Vinaigrette
If you’re in need of some more Hungry Lady Salads be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
How To Make My Chicken Cobb Salad with Pepperoncini Vinaigrette
Step 1. Preheat the oven and line a large sheet pan with with parchment paper or tin foil.
Step 2. Arrange bacon in a single layer. Bake for about 22-26 minutes or until bacon is crisp.
Step 3. Transfer to a large plate lined with a paper towel and pat excess fat from the top. Set aside.
Step 4. While the bacon is cooking, make the dressing:
Step 5. In a glass jar with a lid, combine the garlic, minced pepperoncini peppers, pepperoncini brine, vinegar, mustard, olive oil, yogurt, ¼ teaspoon salt and a few cracks of pepper.
Step 6. Put the lid on and shake vigorously for 5-10 seconds until combined. Alternatively combine ingredients in a small bowl and whisk to combine.
Step 7. Roughly chop the cooked bacon, chicken breasts, and hard-boiled eggs in 1 inch pieces.
Step 8. Add the chopped romaine lettuce to a large serving bowl. Season with a pinch of salt and pepper.
Step 9. Add the eggs, bacon, chicken, red onion, tomatoes, and avocado.
Step 10. If serving right away, pour the vinaigrette on top and toss to combine.
Step 11. If you are making this to eat throughout the week, store the vinaigrette separately and dress each time you serve.
Step 12. Enjoy!
What Else Can I Use?
- I don’t call for blue cheese in this salad, even though it’s traditional, as I’ve been asked for more salads without cheese or nuts to accommodate allergy restrictions. Please do add blue cheese if you want to, it’s classic in here for a reason.
- I use thick cut bacon usually, but any bacon or pancetta will work, just lower the baking time as needed to get the perfect crisp without burning.
- The one tomato I will buy in the winter is cherry tomatoes as they taste far better out of season than other varieties. Use what you can get your hands on.
- If you’re dairy free, you can use a plain, non-dairy yogurt in the vinaigrette.
- If you want a no-fail way to make hard boiled eggs, check out this Youtube video
This Chicken Cobb Salad with Pepperoncini Vinaigrette is special because:
It’s gluten-free, high in protein and great for low-carb meal prep!
It keeps well for up to 5 days, just store the dressing separately
It’s a delicious twist on a classic that doesn’t require blue cheese if it’s not your flavor of choice
More Hungry Lady Salads:
The Famous La Scala Chopped Salad
Caramelised Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing
Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)
Crunchy Kale Chopped Salad with 3 Ingredient Hummus Dressing (Vegetarian, Gluten-Free)
If you make my Chicken Cobb Salad with Pepperoncini Vinaigrette, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten-free)
Ingredients
For the Salad:
- 6 strips thick-cut bacon about 8 strips
- 5 large eggs
- 2 medium chicken breasts cooked (about 10-12 ounces)
- 1 large head romaine lettuce coarsely chopped (8 cups)
- 1 small red onion diced
- 2 cups cherry tomatoes halved
- 1 large ripe avocado diced
For the Pepperoncini Vinaigrette:
- 1 small garlic clove minced
- 4-6 pepperoncini peppers cored and minced
- 2 tablespoons pepperoncini brine
- 3 tablespoons white-wine vinegar
- 1 teaspoon dijon mustard
- ⅓ cup extra-virgin olive oil
- 1 tablespoon full fat Greek yogurt
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh cracked black pepper
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with with parchment paper or tin foil.
- Arrange bacon in a single layer.
- Bake for about 22-26 minutes or until bacon is crisp.
- Transfer to a large plate lined with a paper towel and pat excess fat from the top. Set aside.
While the bacon is cooking, make the dressing:
- In a glass jar with a lid, combine the garlic, minced pepperoncini peppers, pepperoncini brine, vinegar, mustard, olive oil, yogurt, ¼ teaspoon salt and a few cracks of pepper.
- Put the lid on and shake vigorously for 5-10 seconds until combined. Alternatively combine ingredients in a small bowl and whisk to combine.
Then assemble the salad:
- Roughly chop the cooked bacon, chicken breasts, and hard-boiled eggs in 1 inch pieces.
- Add the chopped romaine lettuce to a large serving bowl.
- Season with a pinch of salt and pepper.
- Add the eggs, bacon, chicken, red onion, tomatoes, and avocado.
- If serving right away, pour the vinaigrette on top and toss to combine.
- If you are making this to eat throughout the week, store the vinaigrette separately and dress each time you serve.
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