Chicken Cobb Salad with Dairy-Free Green Goddess Dressing
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2
Ingredients
For The Salad
- 6–8 ounces chopped romaine or butter lettuce
- 2 cooked chicken breasts (thinly sliced on an angle)
- 2 avocados (pitted and sliced)
- 2 hard boiled eggs (sliced)
- 1/2 cup grape or cherry tomatoes (sliced in half)
- 1/2 cup cooked chopped/crumbled bacon
- 1/3 cup pickled onions
For The Dressing
- 2 cups fresh basil
- 1 cup full fat canned coconut milk
- 3 tablespoons raw honey
- 1/2 small lemon (juiced)
- 1 clove garlic
- Pinch of salt and pepper
Instructions
- For the salad place all the ingredients in a large salad bowl.
- To make the dressing place basil, coconut milk, honey, lemon juice, garlic and a pinch of salt and pepper in a blender or food processor and blend until smooth and creamy. Season to taste if desired.
- Pour desired amount of dressing onto salad and toss to coat.
- Place the remaining dressing in a mason jar and store in the refrigerator.
Notes
Dressing makes 1 1/2 cups. See below if you don’t need as much.
I use the bagged butter lettuce mix from Trader Joes.
Click HERE for my easy Pickled Onion recipe naturally sweetened with raw honey.
For a sweeter dressing use 4 tablespoons raw honey instead of 3.
If you don’t plan on serving the salad right away squeeze a little lemon juice on the avocados to prevent browning.
The recipe for Green Goddess Dressing yields about 1 1/2 cups which is more than you’ll need for this salad. If you just want the salad for this dressing I suggest halving this recipe using the following measurements –
1 cup fresh basil
1/2 cup full fat canned coconut milk
2 tablespoons raw honey
1 garlic clove
1 teaspoon lemon juice
Salt and pepper to taste
This would make enough for Chicken Cobb Salad. I usually like to make more so I have it on hand to use on other salads throughout the week.