Citric Acid Free Dairy Free Chicken Cobb Salad

Total time45 min

Prep time20 min

Cook time25 min

Citric Acid Free Dairy Free Chicken Cobb Salad

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 1 lb total)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
½ tsp garlic powder
½ tsp smoked paprika
salt and pepper, to taste

For the salad

4 large eggs
6 strips bacon
2 romaine lettuce hearts, chopped
1 cup cherry tomatoes, halved
2 avocados, pitted and sliced
1 english cucumber, sliced into half-moons

For the dressing

3 tbsp red wine vinegar
1 tsp dijon mustard
½ tsp garlic powder
½ tsp dried oregano
⅓ cup olive oil
salt and pepper, to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then immediately remove from heat, cover, and let sit for 11 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
2
While the eggs cook, place the bacon strips in a large skillet over medium heat and cook, turning once, until the fat has rendered and the strips are crisp, 7–9 minutes. Transfer to a paper-towel-lined plate and let cool, then break or chop 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!