Coconut Free California Cobb Salad

Total time40 min

Prep time20 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts (2 medium)
1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!