Articles & Recipes

Modern Cobb Salad (paleo-friendly, diabetes-friendly)

November 3, 2018

The Cobb salad was created in 1937 by Bob Cobb, the owner of the Brown Derby Restaurant in Hollywood. Legend has it that Bob was rummaging in the restaurant refrigerator, looking for a midnight snack. He grabbed what was there, threw it all together, and the Cobb salad was born.

Ingredients Makes 4 servings

1 tbsp finely minced shallot 15 mL
1⁄2 tsp freshly ground black pepper 2 mL
1⁄4 tsp sea salt 1 mL
3 tbsp extra virgin olive oil 45 mL
2 tbsp white wine vinegar 30 mL
2 tsp Dijon mustard 10 mL
5 cups coarsely chopped romaine lettuce 1.25 L
1 cup chopped watercress 250 mL
1 avocado, sliced 1
2 large free-range eggs, hard-cooked, peeled and quartered 2
2 small tomatoes, quartered 2
1 cup sliced cucumber 250 mL
1 cup cubed cooked chicken (see Tip) 250 mL
4 slices pasture-raised bacon (or turkey bacon), cooked crisp and crumbled 4


  1. In a small bowl, whisk together shallot, pepper, salt, oil, vinegar and mustard.
  2. In a large bowl, combine romaine and watercress. Add half the dressing and toss to coat.
  3. Divide romaine mixture among four plates. Arrange equal portions of avocado, egg, tomato, cucumber and chicken on top. Drizzle with the remaining dressing and top with bacon.
Poaching a chicken breast is very quick. Place a boneless skinless chicken breast in a medium saucepan and add enough water to cover (or use stock for added flavor). Bring to a boil, then cover, reduce heat to low and simmer gently for 10 to 12 minutes or until chicken is no longer pink.


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