Chicken Cobb Salad (Dairy-Free)

chicken cobb salad dairy-free

Chicken Cobb Salad (Dairy-Free)

This beautiful Chicken Cobb Salad is made dairy-free by replacing blue cheese with artichoke hearts. Not dairy-free? Go ahead and add some cheese.
Servings 8

Ingredients
  

  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 clove garlic, crushed
  • 1/4 tsp sea salt
  • pinch of coarse ground black pepper
  • 2 boneless, skinless chicken breasts
  • 1 Romaine heart
  • 1 head lettuce, iceberg
  • 1 cup chopped marinated artichoke hearts
  • 1 cup chopped grape tomatoes
  • 3 Nature's Yoke eggs, hard-boiled
  • 6 slices cooked bacon, chopped
  • 1 avocado, chopped

Basil-Thyme Vinaigrette

  • 1/2 cup Balsamic vinegar
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • 3 clove garlic
  • 1 tsp basil
  • 1/2 tsp thyme
  • 2/3 cup olive oil
  • 1/4 tsp salt
  • 1 tbsp lemon juice

Instructions
 

  • Place the oil, mustard, garlic, salt and pepper; whisk to combine.
  • Place the chicken in a shallow dish; pour marinade over and marinate for 30 minutes.
  • Heat grill to medium heat and grill chicken until the thickest part reaches 170 F. Cool chicken and cut into bite sized pieces.
  • Chop both kinds of lettuce; mix them together and place in large bowl.
  • Add 1/4 c. vinaigrette and toss with lettuce.
  • Arrange remaining ingredients on top. Toss before serving.

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