Dawn NoltAuthorDawn NoltCategory, DifficultyIntermediateRating

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.

chicken cobb salad dairy-free

Yields8 Servings

 2 tbsp olive oil
 2 tbsp Dijon mustard
 1 clove garlic, crushed
 ¼ 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
 ½ cup Balsamic vinegar
 1 tbsp honey
 2 tsp Dijon mustard
 3 clove garlic
 1 tsp basil
 ½ tsp thyme
  cup olive oil
 ¼ tsp salt
 1 tbsp lemon juice

1

Place the oil, mustard, garlic, salt and pepper; whisk to combine.

2

Place the chicken in a shallow dish; pour marinade over and marinate for 30 minutes.

3

Heat grill to medium heat and grill chicken until the thickest part reaches 170 F. Cool chicken and cut into bite sized pieces.

4

Chop both kinds of lettuce; mix them together and place in large bowl.

5

Add 1/4 c. vinaigrette and toss with lettuce.

6

Arrange remaining ingredients on top. Toss before serving.

Ingredients

 2 tbsp olive oil
 2 tbsp Dijon mustard
 1 clove garlic, crushed
 ¼ 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
 ½ cup Balsamic vinegar
 1 tbsp honey
 2 tsp Dijon mustard
 3 clove garlic
 1 tsp basil
 ½ tsp thyme
  cup olive oil
 ¼ tsp salt
 1 tbsp lemon juice

Directions

1

Place the oil, mustard, garlic, salt and pepper; whisk to combine.

2

Place the chicken in a shallow dish; pour marinade over and marinate for 30 minutes.

3

Heat grill to medium heat and grill chicken until the thickest part reaches 170 F. Cool chicken and cut into bite sized pieces.

4

Chop both kinds of lettuce; mix them together and place in large bowl.

5

Add 1/4 c. vinaigrette and toss with lettuce.

6

Arrange remaining ingredients on top. Toss before serving.

Chicken Cobb Salad (Dairy-Free)