Chicken Cobb Salad with Dairy-Free Green Goddess Dressing



For The Salad

  • 68 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


  1. For the salad place all the ingredients in a large salad bowl.
  2. 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.
  3. Pour desired amount of dressing onto salad and toss to coat.
  4. Place the remaining dressing in a mason jar and store in the refrigerator.


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.