Red Meat Allergy Friendly Cobb Salad

Total time35 min

Prep time20 min

Cook time15 min

4.8

(19)

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
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
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
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.

Want the full recipe?

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