Cobb Salad with Avocado Lime Dressing

I don’t make salads often. They just don’t do it for me. I usually only eat one when it comes with the meal. I wish I was a salad person, but I’m just not. However, after a recent trip that involved a lot of pasta, wine and a daily bagel, I thought it might be a great idea to make a few salads the following week. I decided on a nice roasted Chicken Cobb Salad with Avocado Lime Dressing. My husband really enjoyed it and suggested we have a few nice salads a week. Something I NEVER thought I would hear out of his mouth. Usually when I ask him what he wants for dinner, the answer is pizza, so when I heard him utter those words, I almost fell out of my seat.

I bought enough of everything to make 4-6 salads. I roasted my chicken in the air fryer for the first time. It came out really juicy. You can totally make your own avocado lime dressing, but there are some really good pre-made ones too. If you don’t like that dressing, you can just add some fresh diced avocado and use whatever dressing you like. I would recommend a creamy balsamic instead.

Cobb Salad with Avocado Lime Dressing


  • Roasted chicken
  • 2 bags of Bibb lettuce
  • Sliced cherry tomatoes
  • Sliced red onion (I rinse them with water after slicing to tame them)
  • Chopped chives
  • Crispy Bacon
  • Gorgonzola or bleu cheese
  • Sliced radishes
  • Hard boiled eggs chopped

Dressing (1 ½ cup dressing)

  • 1 ripe avocado peeled and chopped
  • ½ cup of sour cream or plain Greek yogurt
  • ¼ cup of lime juice
  • 2 cloves of garlic minced
  • ¼ cup of vinegar
  • 2-3 tbsp. cilantro chopped
  • 5 tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. sugar
  • 1 tsp. pepper


  • I roasted my chicken and baked my bacon ahead of time so they were ready to go. I basically then diced and copped everything and added it onto my Bibb lettuce. If you don’t love regular red onions you can also use pickle red onions or pan fry some shallots instead.
  • For the dressing I use a food processor. I add everything but the olive oil and turn it on, and then I slowly drizzle in oil. Taste it and adjust for seasoning. Use as little or as much as you want. Store it in an airtight container for a few days.
  • Now, my pro tip is that once you assemble the pretty salad to show the world, dump it into a big bowl and toss it with the dressing. It won’t be beautiful anymore, but it will be tasty, and everything will be evenly coated in dressing.

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