Chicken Cobb Salad

20 min 4 servings


391 Kcal
24.4g Fat
23.5g Carbs
9g Net Carbs
10.5g Sugars
25.6g Protein


  • 1 oak leaf lettuce
  • Two large handfuls of lamb’s lettuce
  • 1/2 a cooked chicken (2 breasts / 2 legs / 1 leg + 1 breast or 1 poussin)
  • 3.5 oz or 100g of pancetta / diced bacon / lardons
  • 3 Persian/mini cucumbers or 1/2 a regular cucumber
  • 9oz 250g of cherry tomatoes
  • 1 avocado
  • 2 spring onions
  • 3 celery sticks
  • 4 boiled eggs


  1. Make 4 boiled eggs following my perfectly boiled eggs recipe.
  2. Cut the spring onions in medium slices and cook with the pancetta (you can use diced bacon or lardons instead) in a pan on medium heat. While that is cooking, wash your salad and vegetables. Tear the salad in bite-size pieces, half the cherry tomatoes, cut the celery in medium slices, the cucumber in medium-size slices as well as the avocado. Cut the chicken into medium-size pieces too.
  3. Place all the salad, vegetables, and chicken in a large salad bowl. Slice the eggs in halves and add them. Once the pancetta is cooked and the spring onions soft, spoon them out of the pan and place on a plate with kitchen paper to remove the excess fat. Once cooled down, sprinkle on top of the salad.
  4. Toss in the dressing of your choice and your salad is ready to be enjoyed!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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