Cobb Salad is a hearty, colorful, and protein-packed American classic that brings together crisp greens, juicy grilled chicken, creamy avocado, smoky bacon, hard-boiled eggs, ripe tomatoes, and tangy blue cheese. It’s a salad that eats like a meal—perfect for lunch, dinner, or entertaining guests. What elevates this version is the rich, herbaceous homemade ranch dressing that coats every bite with creamy, garlicky goodness. Unlike store-bought dressings, this ranch is fresh, customizable, and made with simple pantry ingredients. The combination of textures and flavors makes this Cobb Salad a satisfying and crave-worthy dish that never feels like a compromise.
Ingredients:
For the Salad:
- 6 cups chopped romaine lettuce (or a mix of romaine and butter lettuce)
- 2 cups cooked chicken breast, diced or sliced (grilled, roasted, or rotisserie)
- 4 slices thick-cut bacon, cooked until crispy and crumbled
- 2 hard-boiled eggs, peeled and quartered
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup crumbled blue cheese (or feta if preferred)
- ¼ cup thinly sliced red onion (optional)
- Fresh chives or parsley, chopped (for garnish)
For the Homemade Ranch Dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk (more for thinner consistency)
- 1 clove garlic, minced
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp dried chives (or fresh, finely chopped)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tsp lemon juice or white vinegar (for tang)
Instructions:
1. Prepare the Ranch Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the garlic, onion powder, dill, parsley, chives, salt, pepper, and lemon juice. Whisk until well combined. Taste and adjust seasoning as needed. For a thinner dressing, add more buttermilk a tablespoon at a time. Refrigerate for at least 15–30 minutes to let the flavors meld.
2. Cook the Bacon and Eggs
In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble once cooled. For the eggs, place them in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Cool under cold running water, peel, and quarter.
3. Cook or Prepare the Chicken
If using raw chicken breast, season with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium heat until cooked through (internal temp of 165°F/74°C), about 6–7 minutes per side. Let rest, then dice or slice. Alternatively, use leftover or rotisserie chicken for convenience.
4. Assemble the Salad
On a large platter or in individual bowls, arrange the chopped lettuce as the base. Neatly layer the toppings in rows or clusters: chicken, bacon, eggs, avocado, tomatoes, blue cheese, and red onion. This presentation makes the salad visually stunning and allows guests to pick their favorite components.
5. Drizzle and Garnish
Drizzle the chilled ranch dressing over the salad just before serving, or serve it on the side. Garnish with chopped fresh chives or parsley for a pop of color and freshness.
Tips for Success:
- For extra flavor, marinate the chicken in olive oil, garlic, and lemon juice before grilling.
- Make the dressing up to 3 days in advance—it gets better as it sits.
- To keep avocado from browning, toss it with a little lemon juice before adding to the salad.
- Customize with extras like corn, cucumbers, or croutons for added crunch.
Serving Suggestions:
- Serve with crusty bread or garlic toast for a complete meal.
- Pair with a chilled glass of white wine or sparkling water with lemon.
- Turn it into a wrap by rolling the ingredients in a large tortilla with a drizzle of ranch.
Would you like a spicy ranch variation or a vegetarian twist with chickpeas and roasted veggies? I’d love to help you remix this classic!