Dairy Free Chicken Cobb Salad
A classic Cobb is one of those salads that actually eats like a full meal, and this version delivers every bit of that hearty, satisfying energy. Crispy bacon, smoked paprika-rubbed chicken, jammy hard-boiled eggs, creamy avocado, and fresh vegetables are all arranged over a bed of chopped romaine — it's as beautiful to look at as it is to eat. The bright red wine vinegar and Dijon dressing ties everything together without a drop of dairy in sight, which is where a lot of traditional Cobb recipes quietly sneak in blue cheese or buttermilk-based dressings. Here, the richness comes entirely from the avocado and eggs, so you're not missing a thing. Everything is cooked in the same skillet — bacon first, then the chicken in that leftover flavor — which keeps cleanup minimal and the taste seriously layered. It serves four, making it a great option for a weeknight dinner or a lunch you can feel genuinely good about.
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Learn more →Ingredients
4 servings
For the chicken
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1 tbsp olive oil
- 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.
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