Cobb Salad with Homemade Ranch Dressing is a hearty, flavor-packed dish that brings together crisp greens, savory proteins, creamy avocado, and a tangy, herb-infused dressing. Originally created at the Brown Derby restaurant in Hollywood, this American classic has stood the test of time—and with good reason. It’s a full meal in salad form, offering a satisfying balance of textures and flavors. The homemade ranch dressing elevates it from everyday to extraordinary, with fresh herbs, garlic, and a creamy base that complements every bite. Whether served for lunch, dinner, or a weekend brunch, this salad is a guaranteed crowd-pleaser.
Ingredients
For the Salad:
- 1 large head Romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 1 large avocado, sliced
- 4 hard-boiled eggs, peeled and quartered
- 4 strips thick-cut bacon, cooked and crumbled
- 1½ cups cooked chicken breast, diced or sliced
- ½ cup crumbled blue cheese (or feta if preferred)
- ½ cup cucumber, peeled and sliced
- ¼ cup red onion, thinly sliced
- Fresh chives or parsley for garnish
For the Homemade Ranch Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ cup buttermilk (or milk with a splash of lemon juice)
- 1 tablespoon fresh dill, chopped (or ½ tsp dried)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 1 teaspoon lemon juice or white vinegar
👩🍳 Instructions
Step 1: Prepare the Dressing
- In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
- Add chopped herbs, garlic powder, onion powder, paprika, lemon juice, salt, and pepper.
- Mix well and taste—adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
Step 2: Cook the Bacon and Chicken
- Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
- If using raw chicken, season with salt and pepper and cook in the same skillet with a bit of bacon fat for extra flavor. Cook until golden and no longer pink inside. Let cool and slice or dice.
Step 3: Prepare the Salad Ingredients
- Hard-boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Cool in ice water, peel, and quarter.
- Wash and chop the lettuce. Slice avocado, tomatoes, cucumber, and red onion.
Step 4: Assemble the Salad
- In a large serving bowl or platter, spread the chopped lettuce as the base.
- Arrange the toppings in neat rows or sections: tomatoes, avocado, eggs, bacon, chicken, cucumber, onion, and cheese.
- Sprinkle with fresh herbs for a pop of color and flavor.
Step 5: Dress and Serve
- Drizzle the chilled ranch dressing over the salad just before serving.
- Alternatively, serve the dressing on the side so guests can add their preferred amount.
- Add a final touch of cracked black pepper or flaky sea salt if desired.
🌿 Tips & Variations
- Make it vegetarian: Skip the chicken and bacon, and add chickpeas or grilled tofu.
- Add crunch: Toss in croutons or roasted sunflower seeds.
- Spice it up: Add a dash of hot sauce to the dressing or sprinkle chili flakes over the salad.
- Meal prep friendly: Store components separately and assemble just before eating.
- Dairy-free option: Use plant-based mayo and yogurt, and skip the cheese.
This Cobb Salad with Homemade Ranch Dressing is more than just a salad—it’s a full-on flavor experience. Want to swap in shrimp or try a tropical mango twist next time? I’ve got ideas that’ll keep your salad game fresh and fabulous.