Gluten Free Dairy Free Chicken Cobb Salad

Total time45 min

Prep time20 min

Cook time25 min

Gluten Free Dairy Free Chicken Cobb Salad

Rows of crisp romaine set the stage for tender sliced chicken, jammy eggs, smoky bacon, cherry tomatoes, avocado, and cool cucumber, all finished with a sharp red wine vinegar and Dijon dressing whisked to a silky emulsion. The chicken gets its char and depth from a simple rub of garlic powder and smoked paprika, seared until deeply golden, while the bacon renders low and slow for maximum crunch. Every component here is naturally built from whole, simple ingredients rather than anything processed or wheat-based, which makes this an easy, satisfying option for a gluten free spread. It's the kind of composed salad that looks impressive with almost no fuss, arranged in neat sections so every bite gets a little of everything. A scattering of fresh chives at the end adds a bright, herby finish that ties the whole platter together.

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 1 lb total)
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 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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