Description
Chicken Cobb Salad Recipe | This traditional salad is made dairy free with homemade ranch dressing and no cheese. It’s layered with eggs, chicken, bacon and diced ham, along with creamy avocados, tomatoes, and cucumbers. #salad #dairyfree
Ingredients
Scale
For the Cobb salad
- 2 boneless, skinless chicken breast
- Salt & 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, crumbled)
- 1/2 cup diced ham
- 3 hard boiled eggs, sliced or cubed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup sliced or chopped cucumber
- 1/4 chopped fresh chives (or thinly sliced green onion)
For the dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream*
- 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 milk of choice*
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.
Keywords: dairy free