Paleo Dairy Free Chicken Cobb Salad

Total time45 min

Prep time20 min

Cook time25 min

Rows of crisp romaine anchor this cobb salad, topped with juicy seared chicken breast rubbed in garlic powder and smoked paprika, jammy hard-boiled eggs, crumbled bacon, and creamy avocado slices for good measure. Cherry tomatoes and cool cucumber add fresh crunch throughout, while a bright red wine vinegar and Dijon dressing, whisked with good olive oil and dried oregano, ties every component together without a hint of heaviness. A scatter of fresh chives on top adds a final pop of color and flavor right before serving. Everything here comes from real, whole ingredients prepared simply — seared, boiled, and crisped rather than processed — which makes this a satisfying, protein-packed option for a Paleo table. It's the kind of hearty, composed salad that eats like a full meal, no grains or dairy required to make it feel complete.

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)
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
See all
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.

Want the full recipe?

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