Anti Inflammatory Cobb Salad with Avocado and Herb Vinaigrette

Total time45 min

Prep time20 min

Cook time20 min

Anti Inflammatory Cobb Salad with Avocado and Herb Vinaigrette

This is the kind of salad that actually fills you up and leaves you feeling good — not just virtuous. Crisp romaine gets loaded with smoked paprika-rubbed chicken, jammy hard-boiled eggs, creamy avocado, and a bright herb vinaigrette built from extra virgin olive oil, fresh lemon juice, and raw honey. Every ingredient here pulls its weight from an anti-inflammatory standpoint: olive oil and avocado bring healthy monounsaturated fats, cherry tomatoes and cucumber add antioxidant-rich color, and sunflower seeds toss in a satisfying crunch along with vitamin E. The dressing comes together in one small bowl with just a whisk, and the whole assembly is more about arranging than cooking — making it genuinely weeknight-friendly. Crumbled feta adds a salty, creamy contrast that ties all those bold flavors together without overwhelming the fresh vegetables. Serves four, so it's an easy choice for a light dinner or a meal-prep lunch that holds up beautifully when you keep the dressing on the side.

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 6 oz each)
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
½ tsp salt
¼ tsp black pepper

For the eggs

4 large eggs

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.
1 tbsp fresh chives, finely chopped
¼ tsp salt
¼ tsp black pepper

For the salad

8 cups romaine lettuce, roughly chopped
2 ripe avocados, pitted and sliced
1 cup cherry tomatoes, halved
1 cup cucumber, sliced into half-moons
3 oz feta cheese, crumbled
¼ cup dry-roasted sunflower seeds

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the spice mixture evenly over both sides of each breast, then drizzle with 1 tbsp olive oil.
2
Heat a large skillet or grill pan over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into strips.

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