Anti Inflammatory California Cobb Salad

Total time40 min

Prep time20 min

Cook time15 min

This vibrant, loaded salad is the kind of meal that makes you feel genuinely good after eating it — not just satisfied, but energized. Smoked paprika-rubbed chicken sits alongside creamy avocado, jammy hard-boiled eggs, juicy cherry tomatoes, cool cucumber, fresh blueberries, and crunchy walnuts, all fanned out over a generous bed of romaine and mixed greens. Every single ingredient earns its place here, and together they deliver a stunning range of colors, textures, and flavors in one bowl. The blueberries and walnuts are the quiet stars — both are well-regarded for their antioxidant and omega-3 content, making this more than just a pretty plate. The dressing is a bright, simple whisk of extra virgin olive oil, fresh lemon juice, Dijon, raw honey, and dried oregano — no mystery ingredients, no inflammatory seed oils, just clean and tangy. It comes together in about 30 minutes and serves four, so it's equally at home as a weeknight dinner or a meal-prep anchor for the week ahead. Drizzle the dressing right before serving to keep everything crisp and fresh.

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts (2 medium)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp smoked paprika
salt and pepper, to taste

For the salad

4 large eggs
1 large head romaine lettuce, chopped (about 6 cups)
2 cups mixed greens
2 ripe avocados, pitted and sliced
1 cup cherry tomatoes, halved
1 cup cucumber, sliced into half-moons
½ cup fresh blueberries
¼ cup dry-roasted walnuts, roughly chopped

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp raw honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
½ tsp dried oregano
salt and pepper, to taste

Instructions

1
Pat the chicken breasts dry, then rub all over with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper.
2
Heat a grill pan or large skillet over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, then flip and cook for another 5–6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice crosswise into strips.

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