25 minutes to 1 hour
You can take short cuts by buying a rotisserie chicken and hard boiled eggs or you can cook these yourself.
You can use a pre-cooked rotisserie chicken from health food store-get the highest quality you can find (usually about $6.99-$7.99) I cooked some organic chicken breasts myself. I butterflied the breasts to get them cooked faster and melted coconut oil to cook them in the oven at 375 covered. (about 25 minutes)
Roast some root veggies- I used parsnips, carrots and golden beets. I used avocado oil to roast at 375. I use a separate sheet for each veggie as they each take a different amount of time to cook.
For the hard boiled eggs, you can make them yourself with pasture-raised eggs or buy already hard boiled eggs (if you are in a pinch-try to get organic if you can find them.) I used Egglands Best.
I also added, golden raisins, sliced grape tomatoes, toasted walnuts, and a few bacon bits.
For the base of your Paleo Cobb Salad you can use any greens you like: spinach, romaine, arugula, swiss chard, kale, watercress, you name it! I used organic spring mix with organic romaine hearts.
I also made my mustard dill dressing to go with this salad. Here is the recipe:
1 cup of olive oil
1/8 cup of red wine vinegar
1 teaspoon of Dijon
1/2 teaspoon of dill
salt and pepper to taste
Mix with whisk and store in refrigerator
Break apart rotisserie chicken or cut chicken breasts in chunks
Mix all roasted veggies together
Hard boil or buy eggs and cut into quarters the long way
Place greens of choice in container (I like to make this ahead for lunches) and add all ingredients in separate piles. Add salad dressing just before you are ready to eat.
Adapted from Linda Wagner