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!

My Creamy Chicken Tortilla Soup is always a winner: it’s comforting, healthy and the perfect way to warm up at the end of a cold wintery day.

It’s satisfying, thick and creamy and full of warm spices and toppings like tortilla chips (these are our favorite grain-free ones), avocado, and herbs.  It’s a great way to use up leftover chicken, and can also be made ahead of time.  Like most soups, this chicken tortilla soup actually benefits from a day or two in the fridge. I love to make it on Sunday night ready to enjoy an easy dinner later on in the week.  It’s also great when I’m feeling under the weather or just need some comfort food!  This recipe is incredibly forgiving too so I’d encourage you to get a little bit creative and use up what’s available in your pantry. I’ve added a few of my tried and true modifications below!

Watch Me Make My Creamy Chicken Tortilla Soup

How To Make My Creamy Chicken Tortilla Soup

Step 1. In a large pot set over medium heat, add olive oil. Once oil is hot, add onion, garlic, and 1/2 teaspoon salt. Cook for 5 minutes, stirring, until translucent.

Step 2. Add a few cracks of black pepper, then the cumin, paprika, coriander, and tomato paste. Cook for 1-2 minutes to toast the spices.

Step 3. Add in the stock, tomato puree, chiles, and 1 teaspoon salt and bring to a boil.

Step 4. Reduce to a simmer and cook, covered, for 20-25 minutes. Taste for salt and add more if needed.

Step 5. Take off of the heat, add in the coconut milk and stir.

Step 6. Using an immersion blender or standing blender, blend the soup for 1-2 minutes until very smooth. Transfer back to the pot and add in the chicken.

Step 7. Stir and cook over medium heat for 2-3 minutes more to fully incorporate the flavors.

Step 8. To serve, ladle soup into shallow bowls and top with the jalapeno, tortilla chips, avocado, cilantro, and/or a squeeze of lime.

Step 9. Enjoy!

I like to freeze stock, tomato paste, and leftover coconut milk to make whipping this up a breeze! You can check out my whole process here – I take you through it step by step!

What else can I use?

• Feel free to swap in vegetable stock for the chicken stock
• I use this immersion blender for soups like this, but you can use a regular standing blender as well.  Just be mindful of how hot the soup is and let it cool a bit first.  
• Heavy Cream may be swapped in for the coconut milk.  Light coconut milk can be swapped in for the full-fat called for in the recipe.
• Leave the chicken out for a light vegetarian lunch or dinner.
• If you don’t have coriander on hand, you can simply omit.
• I love my Staub stockpot for soups like this, but any heavy bottomed, lidded pot will work.

This Creamy Chicken Tortilla Soup Is Special Because….

It’s the perfect way to put leftovers to good use
It’s packed with flavor
It’s warm, filling, gluten-free and dairy-free
It’s great for making ahead of time

If you make my Creamy Chicken Tortilla Soup, 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!

I’m doing a Hungry Lady Soup series on my social media, so expect some hearty, healthy soups to be coming your way! If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!