Gluten Free Cobb Salad

Total time35 min

Prep time20 min

Cook time15 min

Crisp romaine forms the base for this hearty, build-your-own Cobb, layered with juicy pan-seared chicken, smoky crumbled bacon, ripe avocado, diced tomato, tangy blue cheese, and a scattering of fresh green onion. The chicken gets a quick rub of garlic and onion powder before searing to a deep golden crust, then rests so every slice stays tender and juicy. A bright, punchy dressing—whisked from red wine vinegar, Dijon mustard, and a touch of sugar—gets emulsified with olive oil until glossy and ready to drizzle right at the table. Everything is arranged in neat rows across the platter, so guests can see exactly what they're getting and dress their own plates to taste. It's a satisfying, protein-packed salad with big contrasts in texture, from creamy avocado to crunchy lettuce to salty, crispy bacon. This one holds up beautifully as a gluten free lunch or dinner, no shortage of flavor required.

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
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 olive oil
½ tsp garlic powder
½ tsp onion powder
salt and pepper, to taste

For the dressing

3 tbsp red wine vinegar
1 tsp dijon mustard
½ tsp worcestershire sauce
½ tsp sugar
½ cup olive oil
salt and pepper, to taste

For the salad

2 heads romaine lettuce, chopped
6 strips bacon, cooked and crumbled
2 medium tomatoes, diced
2 ripe avocados, diced
4 oz blue cheese, crumbled
3 green onions, thinly sliced

Instructions

1
Pat the chicken breasts dry and rub all over with the olive oil, garlic powder, onion powder, salt, and pepper.
2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–7 minutes per side, until the exterior is deep golden and 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 or dice into bite-sized pieces.

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