Go Back
–+ servings
Finished Full GAPS sour apple chicken Cobb salad arranged in rows in the WFLI Photo House kitchen

Sour Apple Chicken Cobb Salad for Full GAPS

A composed Full GAPS Cobb salad with chicken, GAPS-compatible bacon, avocado, tart apple, celery, and linked raw honey-Dijon vinaigrette.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: American
Calories: 692
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 head butter lettuce washed, dried, and chopped into bite-size pieces
  • 1 pound cooked chicken breast or thigh meat chopped
  • 1 package properly sourced sugar-free, nitrate-free, additive-free pork bacon cooked; use about 6 crumbled strips per 1-package batch and reserve any extra
  • 3 stalks celery chopped small
  • 1 large ripe avocado cubed (or 2 small per 4-serving batch)
  • 1 pound tart green apples cored and cut into bite-size pieces
  • 1 batch Raw Honey-Dijon Vinaigrette for Full GAPS linked in the article
  • 1 batch Full GAPS Cilantro Lime Ranch Dressing optional, served separately

Equipment

  • Large shallow serving platter for composed rows
  • Large wooden cutting board stable and roomy
  • Sharp chef's knife for clean cuts
  • Salad spinner or clean towels for thoroughly dry lettuce
  • Small prep bowls for separated toppings
  • Wide salad servers for lifting several rows together
  • Covered glass jar for vinaigrette

Method
 

  1. Wash and thoroughly dry the butter lettuce. Chop it into bite-size pieces and spread it evenly over a large shallow serving platter without packing it down.
  2. Make sure the cooked chicken and bacon are cool. Chop the chicken. Crumble about 6 bacon strips for one platter and reserve any extra.
  3. Chop the celery small. Cube the ripe avocado. Core the tart apples and cut them into bite-size pieces close to serving so they stay crisp and pale.
    Chopped lettuce with cooked chicken, bacon, celery, avocado, tart apple, and vinaigrette ready for assembly
  4. Arrange the chicken, bacon, avocado, tart apple, and celery in distinct parallel rows over the lettuce.
    Chicken, bacon, avocado, tart apple, and celery arranged in rows over lettuce before dressing
  5. Whisk or shake the Raw Honey-Dijon Vinaigrette until evenly golden. Drizzle a modest amount over the platter or serve it on the side. Offer the optional Cilantro Lime Ranch separately.
  6. Serve immediately. Refrigerate leftover components separately when possible; eat an already dressed assembled salad within 1 day.

Nutrition

Serving: 1servingCalories: 692kcalCarbohydrates: 37gProtein: 41gFat: 47gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gCholesterol: 100mgSodium: 450mgPotassium: 700mgFiber: 9gSugar: 20gVitamin A: 3000IUVitamin C: 25mgCalcium: 60mgIron: 3mg

Notes

Full GAPS: Tart sour apple replaces the source strawberries because Tier 0 names sour apple as compatible with meat, while raw strawberries belong between meals. Use only verified sugar-free, nitrate-free, additive-free pork bacon. Keep the two dressings as separately linked recipes. Storage: Refrigerate components separately for up to 4 days; eat an already dressed assembled salad within 1 day. Nutrition is an estimate for the salad with one batch vinaigrette divided among 4 servings and excludes optional ranch.

Tried this recipe?

Let us know how it was!