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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for Cobb salad with garlic cilantro dairy free ranch dressing. You will love this filling dinner salad!

Cobb Salad with Garlic Cilantro Dairy Free Ranch Dressing

Course: Main Course, Meals, Salad
Cuisine: American
Keyword: dairy free
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 634kcal
Author: Bella
A good recipe for Cobb salad is always worth getting excited about. I love to make this recipe using leftover ham and serve it with a dairy-free ranch dressing. You will just love this homemade ranch dressing which is the perfect addition to this filling dinner salad.
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Ingredients

  • 8 Slices bacon chopped
  • 1 Lb. chicken breast diced 
  • 1/2 Tsp. garlic powder
  • 1/2 Tsp. salt
  • 1 Cup ham diced
  • 1 Cup cherry tomatoes halved
  • 1 avocado diced
  • 4 eggs hard boiled and diced
  • 2 heads romaine lettuce chopped
  • 1 yellow bell pepper thinly sliced
  • 1/2 red onion thinly sliced

Cilantro Ranch Dressing 

  • 1 Bunch cilantro about 3 tbsp
  • 1 cup mayonnaise dairy free
  • 1 cup coconut milk
  • 3 Cloves garlic
  • 1/2 shallot small and thinly sliced
  • 1 Tsp. apple cider vinegar
  • 1/2 Tsp. black pepper
  • 1/4 Tsp. salt

Instructions

  • Hard Boil the eggs. Add eggs to 3” of water and 1 tbsp vinegar in a saucepan and bring to a boil. Cook for 5 minutes. Remove eggs and place into an ice bath for at least 5 minutes. Peel eggs under running cold water. Dice eggs and set aside in a small bowl. 
  • Cook the bacon in a skillet over medium high heat. Once cooked, remove bacon from the skillet and chop. Set aside. Keep bacon grease in the skillet for the next step. 
  • Cut chicken breasts into 1” pieces. Season with garlic powder and salt. Add to the skillet and cook in the bacon grease, about 6 minutes. Set aside in a small bowl. 
  • Prepare lettuce and produce. Wash and pat dry all produce. Cut cherry tomatoes in half. Cut the avocado in half, remove the pit, and dice. Thinly slice the bell pepper and red onion, then cut the thin slices in half. Set all aside into individual bowls. Chop romaine lettuce and add to a large salad bowl.
  • Prepare cilantro dressing. Remove cilantro leafs from the stems and add to a food processor with shallot and garlic cloves. Puree for 10 seconds. Add to a small mixing bowl with mayo, coconut milk, apple cider vinegar, black pepper, and salt. Whisk well to combine.  
  • Arrange meat and produce atop the lettuce in individual sections.  
  • Serve immediately with a drizzle of cilantro ranch and enjoy! 

Nutrition

Calories: 634kcal | Carbohydrates: 16g | Protein: 30g | Fat: 52g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 913mg | Potassium: 1296mg | Fiber: 7g | Sugar: 5g | Vitamin A: 18683IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 5mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.