Red Meat Allergy Friendly Dairy Free Chicken Cobb Salad
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Learn more āIngredients
4 servings
For the chicken
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1 tbsp olive oil
- Ā½ tsp garlic powder
- Ā½ tsp smoked paprika
- salt and pepper, to taste
For the salad
- 4 large eggs
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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
- Ā½ tsp garlic powder
- Ā½ tsp dried oregano
- ā 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, 7ā9 minutes. Transfer to a paper-towel-lined plate and let cool, then break or chop into bite-sized pieces.
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