Grilled Chicken Cobb Salad

For this version of a classic, you make a creamy, homemade avocado dressing and drizzle it over a protein-and-vegetable-packed salad for a satisfying one-dish meal.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 1 clove garlic
  • 4 medium avocados, pitted and peeled, divided
  • 1⁄2 cup mayonnaise
  • 1⁄4 cup lime juice
  • 1⁄4 cup olive oil
  • 1 Tbsp. chopped fresh cilantro
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 2 medium romaine hearts, chopped
  • 2 cups baby spinach
  • 1 cup halved grape tomatoes
  • 4 boneless, skinless grilled chicken breasts (5 oz. each), cut into strips
  • 6 slices bacon, cooked crisp and crumbled
  • 4 hard-cooked eggs, peeled and cut into quarters
  • 1⁄4 cup chopped dill
  • 2 Tbsp. sunflower seeds
  • 1 Tbsp. sesame seeds


  • With a blender or food processor, chop the clove of garlic. Add the flesh of 2 avocados, mayonnaise, lime juice, olive oil, cilantro, salt, and pepper and process until smooth. Pour into a serving dish or storage container and press plastic wrap directly onto the surface of the dressing and chill until ready to serve.
  • In a large bowl, toss lettuce and spinach together. Add tomatoes, chicken, and bacon. Toss. Add the eggs, the flesh of 2 avocados cut into chunks, dill, sunflower seeds, and sesame seeds and very gently toss. Serve creamy avocado dressing on the side.