Gluten Free Cobb Salad with Avocado and Herb Vinaigrette

Total time45 min

Prep time20 min

Cook time20 min

Gluten Free Cobb Salad with Avocado and Herb Vinaigrette

Crisp romaine forms the base for rows of smoky, golden-seared chicken, jammy soft-boiled eggs, creamy avocado, juicy cherry tomatoes, and crunchy cucumber, all finished with a bright, herby vinaigrette whisked from olive oil, lemon juice, Dijon, and a touch of honey. The chives add a fresh, savory note that plays well against the crumbled feta and toasty sunflower seeds scattered over the top. Everything gets arranged in its own tidy section, so you can build each bite exactly the way you like it, whether that means loading up on protein or keeping it light and veggie-forward. It's a filling, protein-packed salad with plenty of texture in every forkful, and it holds up well as a make-ahead lunch since the components stay crisp until dressed. This one is a genuinely solid pick for a gluten free table, no extra thought required beyond what's already on the platter.

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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
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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