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Chicken Cobb Salad Recipe

5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
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.

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

Calories: 605kcal Carbohydrates: 20g Protein: 46g Fat: 37g Trans Fat: 0.03g Cholesterol: 184mg Sodium: 1198mg Fiber: 6g Sugar: 3g Vitamin C: 15mg