Dairy-Free Classic Cobb Salad
Indulge in the vibrant flavors and wholesome freshness of a Dairy-Free Classic Cobb Salad, a modern twist on the timeless favorite. This stunning salad brings together crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber, and creamy avocado for a nutrient-packed base. Topped with tender chicken breast, savory crispy bacon, perfectly cooked hard-boiled eggs, and a sprinkle of green onions, each bite is bursting with texture and taste. Drizzled with a zesty dairy-free ranch dressing, this recipe caters seamlessly to those avoiding dairy without sacrificing the classic Cobb Salad experience. Ready in just 30 minutes, it's perfect for a hearty lunch, light dinner, or an impressive yet effortless dish to serve at gatherings. Whether you're seeking a satisfying gluten-free meal or a crowd-pleasing salad, this Dairy-Free Classic Cobb Salad strikes the perfect balance between health-conscious and indulgent.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 medium Cucumber
- 1 large Avocado
- 2 cups Cooked chicken breast
- 4 slices Bacon
- 3 large Hard-boiled eggs
- 2 tablespoons Green onions
- 1 cup Dairy-free ranch dressing
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the lettuce. Rinse the romaine lettuce thoroughly under cold water and dry it using a salad spinner or pat it gently with paper towels. Tear the leaves into bite-sized pieces and place them in a large serving bowl.
Cut the cherry tomatoes in half and thinly slice the cucumber. Dice the avocado and set these ingredients aside for later assembly.
Proceed to cook the bacon in a skillet over medium heat until crispy. This typically takes about 8-10 minutes. Once done, transfer the bacon slices to a plate lined with paper towels to drain excess grease. When cool, crumble the bacon.
Boil eggs until hard-boiled, approximately 10 minutes. Cool in cold water, peel, then cut them into quarters.
Cube the cooked chicken breast or slice it thinly according to your preference for topping the salad.
For assembly, begin with the bed of romaine lettuce as the base layer. Arrange the halved cherry tomatoes, sliced cucumber, diced avocado, cubed chicken breast, crumbled bacon, and quartered eggs in rows or sections over the lettuce.
Finely chop the green onions and sprinkle them on top of the salad.
In a separate small bowl, mix in the dairy-free ranch dressing with the salt and black pepper until well combined.
Drizzle the dressing over the salad right before serving or serve the dressing on the side to allow guests to add according to their preference.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 4317 mg | 188% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 20.6 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 279 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2599 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
