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Keeping things fresh and simple today with this Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch. Smoky paprika seasoned chicken, roasted with bacon and served up Cobb salad style with fresh greens, a mix of both sun-dried tomatoes and cherry tomatoes, avocados, eggs, and made even better with homemade tahini ranch dressing. This easy Cobb salad dinner comes together in less than an hour. It’s colorful, healthy, and the best part? This is a salad that can be made any time of year!

overhead photo of Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch


I have been cooking so much lately. Think every single day, 7 days a week. It’s been A LOT. I have to say that I’m excited for a bit of a break next week while I am in LA. But, that means cramming to get so much done this week. It’s all great though, I love getting a lot done. Lately I have been making a ton a cozy foods though. It’s left me craving some lighter dishes that are more fitting for spring. And yes, I’m well aware that we still have a good few weeks until it’s actually spring, especially up here. However, I don’t see any harm in jumping forward a bit and diving into bright and fresh spring salads.

Enter this Cobb salad, which is honestly great for all seasons.

Here’s the deal, I love a good salad. I like to pack mine full of color, flavor, and texture. A salad made simply of lettuce and tomatoes is not for me. But a loaded salad, now that’s totally my kind of salad. I’ve said this before, but no boring salads around here.

overhead photo of Tahini Ranch

I’ve been really into Mediterranean flavors lately, so I decided to season the chicken with a mix of fresh dill and smoky paprika. I then roasted the chicken alongside some bacon. This is quite a convenient step. It saves you from having to cook the bacon on the stove-top, which saves a lot of mess. I don’t know about you guys, but I hate cleaning the stove after cooking bacon, it’s truly the worst.

While the chicken and bacon roast in the oven, toss together the salad, and cook up some eggs. This is the soft-boiled egg recipe I follow, and it works every time. I prefer more of a “jammy egg”. If you do too, do about a 6 minute egg. If you want more hard boiled, go for 7-8 minutes.

Another tip for perfect hard boiled eggs? Use older eggs. I recently learned this trick and it’s made a world of difference. Especially when it comes to peeling the shells away from the egg itself. Since we have chickens, our eggs are usually super fresh and only days old. These fresh eggs were making it SO difficult for me to peel the shell away from the egg. Once I started reserving older eggs for boiling, the shells came right off. So if you have issues with peeling your eggs, try using older eggs!

And don’t ask me why this works, I just remember reading about it somewhere. So I tried it and it worked. Sometimes I don’t ask questions, I just do. Oh wait a minute, I just found this article on the topic!

overhead close up photo of Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch

Moving along. The salad is a simple mix of romaine lettuce, baby arugula, cherry tomatoes, sun-dried tomatoes, and avocado. Currently loving this combo of greens, sun-dried tomatoes, dill, and avocado. It’s fresh, but hearty, and pairs perfectly with the paprika and lemon seasoned chicken.

For the dressing, I did something a little un-traditional, tahini ranch. As a kid I always loved dipping baby carrots into ranch dressing. I would often come home from school and eat an entire bag of baby carrots with a side of ranch for dipping. Yes, the whole bag, and oddly, no, my stomach never hurt. Again, I was that weird child that really liked vegetables.

Point, I used to love ranch, but stopped eating the store-bought a long while ago. I now much prefer this tahini ranch. It has slight hints of toasted sesame, is so creamy, and tastes very similar to that classic ranch we all know and love. BUT, it is better.

Well, in my opinion at least.

side angled photo of Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch

As soon as the chicken is done, I shred it and toss everything together. Since it’s cold outside, I really love enjoying this salad with warm chicken. It makes for the perfect warming winter salad that’s light and fresh, both at the same time.

Also, this is a great salad to make for meal prep. All the components will last 2-3 days in the fridge. Just make sure to add the greens and dressing the day of serving. That way nothing gets soggy!

PS. if you wanted to make this a bit heartier, I recommend roasting up some oven fries while the chicken and bacon cook. Oven roasted french fries are my very favorite salad topping.

Delicious, and highly recommended by me!

overhead close up photo of Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch

If you make this Cobb salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories Per Serving: 757 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Tahini Ranch


  • 1. Preheat the oven to 425 degrees F.
    2. On a rimmed baking sheet, combine the chicken, olive oil, dill, paprika, lemon juice and zest, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the bacon around the chicken. Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking until the chicken is cooked through and the bacon crisp. 
    3. Shred the chicken and crumble the bacon.
    4. In a large salad bowl, combine the greens, tomatoes, and sun-dried tomatoes. Top the salad with cheese, avocado, chicken, bacon, and eggs. Drizzle/toss with tahini ranch.
    5. To make the ranch. Combine all ingredients in bowl. Add 1/4 cup water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings. 
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  1. 5 stars
    What a great and filling meal this salad offers! I love the fresh dill so much and the avocado, bits of bacon with egg with the beautifully seasoned chicken—very satisfying. I took the cracker recipe from your Asian BBQ chicken salad that we had last week and revised using honey, pineapple balsamic vinegar, fresh dill, dried parsley and garlic powder on the whole wheat tortillas. They were yummy. I have cooked my whole life and used a lot of recipes of every kind, but you bring a whole new approach to cooking. Grateful to you!

    1. Hey Lucy,
      Love to hear this!! Thanks so much for making this recipe and sharing your feedback! Thanks for sharing what worked well for you. ☀️xTieghan

  2. My absolute favourite salad now. Have had it probably 6 or 7 nights of the last two weeks. I made it without bacon or hard boiled eggs due to personal preference. The dressing is amazing and feels healthy because of the fresh herbs (I added extra herbs too). Easy to make and store the dressing with my magic bullet blender. It’s a full meal in one bowl and I feel good about eating it. Thanks Tieghan!

    1. Hey Katy,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT

  3. 5 stars
    This may be one of my new favorite easy+healthy recipes. The tahini ranch is also my go-to ranch. So good and so easy!

  4. 4 stars
    Made as written and thought the dressing needed some pep, so I added a squirt of honey and a good splash of white balsamic. My family – some surprised me more than others – really enjoyed this one-bowl meal. My 19-year-old son had it for breakfast this morning before heading to work. Thanks for the recipe!

    1. Thank you so much for trying this Jo! I am really glad it turned out so well for you! xTieghan

  5. Thank you so much for boosting my recipes and home cooked meals. Your recipes and photos are so inspirational. ILOVE your food

  6. This was delicious, the teenagers asked for no sun dried tomatoes next time I make it. I doubled the lemon juice and next time I would 1/2 the tahini just to our families taste. All in all another yummy dinner, thank you

    1. HI Marine! I like to oil packed jarred sun-dried tomatoes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  7. I made this recipe and followed the Tahini ranch dressing recipe exactly. Wonderful salad combination but the Tahini was really bitter and did not taste good. I had just bought the Tahini as well. Any reason for the bitterness?

    1. HI! What brand tahini are you using? It’s shouldn’t taste bitter at all. Did you salt it? So sorry for the trouble!