Italian Cobb Salad

I love a good Cobb Salad but I also love switching things up and I thought, Italian flavors can totally be swapped for the usual. I kept the chicken, used salami in place of bacon, and several other ingredients that just make this an amazing salad. Super filling yet still light so that you don’t feel overloaded. This is a great option to prep all the toppings and keep the arugula and dressing separate. This is a great salad to also bring to potlucks, lunches, light dinners, and easy entertaining with friends. It is already gluten free and low carb and if you leave out the cheese, it is dairy free.

Italian Cobb Salad

• 4 cups arugula

• 2 cups cooked chicken

• 4 oz salami, sliced

• 1 cup roasted peppers, chopped

• 1 cup mini mozzarella balls

• 1 cup cherry tomatoes, halved

• 1/2 cup sliced black olives

• 1/4 cup pinenuts

• 1/2 cup olive oil

• 1/4 cup balsamic vinegar

• 1/2 teaspoon Italian Herb seasoning

• 1/2 teaspoon garlic powder

• pinch of salt and pepper

- Assemble the salad in a large bowl with arugula as the base, topped with chicken, salami, peppers, mozzarella, tomatoes, olives, and pinenuts.

- In a jar or small bowl, mix the dressing - oil, vinegar, herbs, garlic, salt, and pepper. Once combined by either shaking or whisking, pour over the salad and toss.

This salad is so good and we are just swapping some of those traditional Cobb ingredients with Italian ones. It is unexpected and simply delicious.

I like to make my dressings in jars so I can just put everything in there, put on a top, and shake it up and it is ready. Plus it stores in the jar and you just need to shake it up for the next time you want to use it.

Pour the dressing over that gorgeous salad,

And toss and enjoy!