Dairy-Free Classic Cobb Salad

Elevate your lunch or dinner with this vibrant Dairy-Free Classic Cobb Salad, a fresh and hearty twist on the traditional favorite that’s perfect for those avoiding dairy. Featuring crisp romaine lettuce as its base, this nutrient-packed salad is loaded with juicy cherry tomatoes, crunchy cucumber, creamy avocado, tender cooked chicken breast, crispy bacon, and perfectly boiled eggs. It’s all topped off with a flavorful sprinkle of green onions and a rich, dairy-free ranch dressing for a satisfying bite in every forkful. Ready in just 30 minutes, this beautifully layered salad not only looks stunning but also delivers a balanced, protein-packed meal that’s ideal for meal prepping, casual gatherings, or a wholesome weeknight dinner. Enjoy it as is, or serve it with your favorite crusty bread for an extra touch of indulgence!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Cut the cherry tomatoes in half and thinly slice the cucumber. Dice the avocado and set these ingredients aside for later assembly.

Step 3

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.

Step 4

Boil eggs until hard-boiled, approximately 10 minutes. Cool in cold water, peel, then cut them into quarters.

Step 5

Cube the cooked chicken breast or slice it thinly according to your preference for topping the salad.

Step 6

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.

Step 7

Finely chop the green onions and sprinkle them on top of the salad.

Step 8

In a separate small bowl, mix in the dairy-free ranch dressing with the salt and black pepper until well combined.

Step 9

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

Serving size	(1627.3g)

Amount per serving	% Daily Value*
Calories	2252.1

Total Fat 155.8g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 8.6g
Cholesterol 934.9mg	0%
Sodium 4316.6mg	0%
Total Carbohydrate 58.0g	0%
Dietary Fiber 20.3g	0%
Total Sugars 20.6g
Protein 150.8g	0%

Vitamin D 155.1IU	0%
Calcium 278.8mg	0%
Iron 9.9mg	0%
Potassium 2598.9mg	0%

*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.

Source of Calories

Fat: 62.7%

Protein: 27.0%

Carbs: 10.4%