Brazil Nut Free Cobb Salad with Avocado Herb Dressing

Total time45 min

Prep time25 min

Cook time20 min

5.0

(13)

Brazil Nut Free Cobb Salad with Avocado Herb Dressing

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

2 boneless, skinless chicken breasts (about 6 oz each)
1 tbsp olive oil
½ tsp fine sea salt
¼ tsp ground turmeric

For the bacon

6 slices uncured pork bacon, no added spices

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp fresh lemon juice
1 tsp fresh thyme leaves
1 tbsp fresh chives, finely chopped
¼ tsp fine sea salt

For the salad

2 small heads romaine lettuce, chopped (about 8 cups)
2 ripe avocados, pitted and sliced
1 cup cooked beets, sliced (about 2 medium beets)
1 english cucumber, sliced into half-moons
1 cup cherry tomatoes — omit for strict aip; use 1 cup sliced radishes instead

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the chicken breasts dry and rub all over with 1 tbsp olive oil, 1/2 tsp salt, and the turmeric.
2
Heat a grill pan or outdoor grill over medium-high heat. Add the chicken and cook for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let 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!