Chicken Cobb Salad Recipe

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Keyword: chicken cobb salad, chicken cobb salad recipe, classic cobb salad, cobb salad, cobb salad dressing, cobb salad ingredients, cobb salad recipe, cobb salad recipes, original cobb salad recipe, recipe for cobb salad

Servings: servings

Calories: 605kcal

Author: Melissa Belanger

Ingredients

For the Cobb salad

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

For the dressing

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.

Nutrition