Summer days seem to go on forever, and if I close my eyes and picture those perfect sun-drenched moments, I swear I can smell fresh peaches. They’ve been growing in abundance this season and it’s been a delight to dream up new, delicious ways to use them. I’ve been crushing on this salad for months and I couldn’t wait another second to share it with you.
Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors, and the Brussels sprouts will continue to tenderize as it sits. If raw Brussels sprouts in particular aren’t to your taste, you can even make it a few hours in advance to soften them up before eating.
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.
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.
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!
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
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!
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I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette…
La Scala is a restaurant set in Beverly Hills, California, that is famous for their chopped salad. Rumor has it The Kardashians are particularly fond of this one, in fact. But that’s not why we are making it. We are making it because it is delicious and SO easy.
