Description
A fresh and satisfying Cobb Salad featuring grilled chicken, ripe avocado, hard-boiled eggs, blue cheese, and crisp romaine lettuce, all drizzled with a creamy homemade buttermilk ranch dressing. Perfect for a quick, nutritious meal ready in just 30 minutes.
Ingredients
Scale
Salad Ingredients
- 6 cups romaine lettuce, chopped
- 2 cups grilled chicken breast, sliced
- 1 cup cherry tomatoes, halved
- 2 hard-boiled eggs, sliced
- 1 large avocado, sliced
- ½ cup blue cheese, crumbled
Buttermilk Ranch Dressing
- ¾ cup buttermilk ranch dressing
- ½ cup mayonnaise
- ¼ cup buttermilk
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Grill and slice chicken: If using fresh chicken breast, grill it thoroughly and let it rest before slicing into strips to maintain juiciness and flavor.
- Prepare the dressing: In a bowl, whisk together mayonnaise, buttermilk, sour cream, garlic powder, onion powder, dried dill, salt, and black pepper until smooth. Chill the dressing in the refrigerator until ready to use.
- Prepare salad components: Peel and slice the hard-boiled eggs. Halve the cherry tomatoes and slice the avocado carefully to avoid browning.
- Assemble the salad: On a large platter or individual bowls, arrange the chopped romaine lettuce, grilled chicken slices, halved tomatoes, sliced eggs, avocado slices, and crumbled blue cheese in rows for a classic Cobb presentation.
- Add dressing and garnish: Drizzle the chilled buttermilk ranch dressing evenly over the salad and sprinkle with fresh chopped parsley for a burst of color and freshness.
- Serve immediately: Enjoy the salad right away to ensure the romaine stays crisp and the ingredients fresh.
Notes
- Grill the chicken ahead of time or use store-bought grilled chicken for convenience.
- To prevent avocado slices from browning, toss them lightly in lemon juice before adding to the salad.
- The salad is best served immediately to maintain crispness, especially the lettuce and avocado.
- Feel free to customize the salad with bacon bits or substitute blue cheese with feta for variation.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
