Chicken Cobb Salad Recipe
This chicken Cobb salad recipe is a classic favorite made dairy-free with homemade ranch dressing and no blue cheese. It’s layered with hard-boiled eggs, flavorful chicken, crumbled bacon, diced ham, creamy avocados, tomatoes, and cucumbers. Makes 4 servings.
Why I love this Cobb salad recipe
I think we should all make a pact. No more bottled dressings. Homemade salad dressing has been a game changer for me. I went from never really loving salad to being completely satisfied by it when I started making my own.
But this salad takes satisfaction to a whole new level. Crisp romaine lettuce is topped with not one, but 4 sources of protein, and a creamy, homemade ranch dressing.
If you like this recipe, you have to try this Thai chicken salad, and this kale caesar salad and this romaine wedge salad.
Searching for more homemade salad dressings: ginger dressing / Caesar vinaigrette / Dijon vinaigrette / maple miso vinaigrette
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Avocado – To keep it fresh and vibrant, wait to slice your avocado until just before serving. This helps prevent it from browning too quickly.
- Vegan sour cream – If you don’t have any on hand, unsweetened plain coconut yogurt works as a great substitute. It has a creamy texture and a mild tang that mimics sour cream, making it perfect for recipes or as a topping.
- Dairy free milk – You can use any type of unsweetened dairy free milk alternative, like almond milk, soy or flax milk. Whatever you have on hand is fine, as long as it is not sweetened.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make a chicken Cobb salad
Make your dressing. To make the dressing for this salad, combine all the ingredients in a mason jar and blend with an immersion blender until smooth. I love using my immersion blender because I can leave the dressing in the jar and there’s so little to clean up.
Plus, this recipe only make a half batch of my favorite homemade ranch dressing recipe so it’s just enough for this Cobb salad recipe. Feel free to make a full bath if you want to use it for more than this recipe.
Cook the chicken. Start by pounding your chicken breast to a uniform thickness (about 3/4″ – 1″). This helps them cook more evenly and faster. Then, liberally season the chicken with salt & pepper, and sprinkle it with granulated garlic.
Next, heat a skillet to medium-high. Add a little canola oil (or a little less if you’re cooking in a non-stick skillet). Add the seasoned chicken breast and cook for about 6 minutes per side.
Be sure to double check with a meat thermometer that your chicken has reached 165˚F. Then, transfer your chicken to a cutting board and let it rest until the rest of your salad is prepared.
Prep your other ingredients. While the chicken is cooking, chop your other veggies and make sure your salad is cleaned and ready to go. You can even buy pre-washed and chopped lettuce to make your life easier.
If you need to, peel your eggs, crumbled the bacon and dice your ham. I’ve been loving pre-cooked eggs and bacon bits for this salad though. It’s just so much easier.
Assemble your salad. Add your lettuce to a large bowl and top with the rest of your salad ingredients. Top with homemade ranch dressing and sprinkle with fresh chives before servings.
More dairy free salad recipes: strawberry poppyseed salad / maple bourbon grilled peach salad / southwestern chopped salad / apple fennel salad
Frequently asked questions
Ingredients
- 2 boneless skinless chicken breast
- salt and pepper
- 1/4 teaspoon granulated garlic
- 1 tablespoon canola oil
- 6 cups chopped romaine lettuce (1 large head)
- 1/2 cup bacon bits (about 4 – 6 slices, cooked and crumbled)
- 1/2 cup diced ham
- 3 hard boiled eggs (sliced or cubed)
- 1 avocado (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (sliced or chopped)
- 1/4 fresh chives (chopped or thinly sliced)
- 1/2 cup mayonnaise
- 1/2 cup vegan sour cream (or unsweetened, plain coconut yogurt)
- 1/2 tablespoon lemon juice
- 2 tablespoons fresh chives
- 2 tablespoons fresh parsley leaves
- 1 small clove garlic
- 1/2 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
- 1-2 tablespoons dairy free milk (unsweetened)
Instructions
For the salad
- Using a meat mallet, pound chicken to a 1″ thickness. Season both sides liberally with salt, pepper and granulated garlic.
- Heat a large skillet to medium-high. Add canola oil and cook chicken, for about 6 minutes per side. Remove from pan and allow chicken to cool for about 5 minutes before slicing.
- Add remaining ingredients to a large bowl. Top with sliced chicken and dressing before serving.
For the dressing
- Combine ingredients in a mason jar or glass.
- Using an immersion blender, blend until smooth.
The presentation is all that made me read the whole recipe. AMAZING
Oh thank you! That’s so sweet! I had so much fun taking these photos!
I like the recipe but to call this dairy free when you use sour cream and milk is misleading
There is a note stating to use dairy free sour cream and whatever milk you prefer. It’s definitely dairy free, just like everything else on my site.