This post contains affiliate links.
When I did the Whole30 I ate more salads than ever before in my life so I had to learn to keep it interesting and keep myself full. This Whole30 cobb salad with a spicy cashew dressing definitely was one of my favorites. I made this a couple times during Whole30 and finally got around to sharing the exact instructions with all of you!!
Note: Some of the links on this page are affiliate links. If you do end up purchasing any of these recommended items, I will receive a small amount of commission. This helps me continue creating great recipes for all of you! Thank you for understanding that I would never recommend a product that I don’t actually use and believe in.
The best part of this Whole30 cobb salad with spicy cashew dressing recipe is hands down the spicy cashew dressing that you could enjoy on pretty much any salad! The video above shows exactly how to make this dressing using a food processor. Prior to making this dressing be sure to soak the raw cashews in water for at least 6 hours or longer if possible. If you are short on time, you can pour boiling water over the cashews and soak them for an hour. Once the cashews are soaked add them to the food processor with the lemon juice, hot sauce, nutritional yeast, salt, pepper, water, apple cider vinegar and avocado oil. Process until smooth and then add to an air tight container or a squeeze bottle for storage.
You can make this Whole30 cobb salad with pretty much any amount of the ingredients listed. If you follow me on Instagram you know that I LOVE bacon so when I make my cobb salads I pretty much double the amount of bacon. I also make extra chicken tenders so that I can grab them at any time during the week for a quick and filling hit of protein. You can find the full recipe down below!
Whole30 Cobb Salad with Spicy Cashew Dressing
ingredients:
- 4 strips of bacon
- 4 boneless skinless chicken tenders
- 1 avocado
- 1/2 cup cherry tomatoes
- 2 hard-boiled eggs
- 2 heads of romaine
- 2 tbsp avocado oil
- Salt & pepper
- 1/2 cup raw cashews soaked
- 1 tbsp nutritional yeast
- 1/4 cup water
- 2 tbsp hot sauce
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup avocado oil
- 1/4 cup apple cider vinegar
instructions:
- Season chicken tenders liberally with salt and pepper
- Heat avocado oil in a cast iron skillet over medium
- Cook chicken tenders over medium for 15 minutes flipping every couple of minutes
- Allow the chicken to cool and then slice them into strips
- Cook bacon until crispy and chop
- Hard boil eggs by bringing water to a boil and add eggs. Keep water boiling for 10 minutes. Remove eggs and add to an ice bath for 5 minutes and then peel
- Chop the romaine lettuce, slice the avocado and quarter the cherry tomatoes
- Prepare the dressing by adding soaked cashews, nutritional yeast, water, hot sauce, lemon juice, and salt and pepper to a food processor and processing until fully combined
- Add oil and vinegar to the food processor and continue processing until a smooth dressing forms
- Arrange lettuce, bacon, chicken, tomatoes, avocado and eggs in a bowl and drizzle with dressing!
Leave a Reply