Cobb Salad w/Avocado Ranch
Cobb Salad w/avocado ranch
Its the beginning of 2023 which means, new years resolutions. The top resolution is normally dealing with weight loss and/or healthier eating. For my first post for 2023, I decided to make one of my top 3 favorite salads, a Cobb Salad. This salad is extremely flavorful and filling since it is packed with high protein ingredients, such as grilled chicken and eggs. You wont feel bad after eating this salad. For the dressing, I made an avocado ranch dressing. I am not a fan of avocado, I think its because of the texture, but I love avocado ranch. The avocado gives it a unique flavor. Feel free to get creative with this salad. Start by seasoning 2 chicken breasts with 2 tbsp of garlic salt, 2 tbsp of paprika and 1 tbsp of parsley. Make sure each breast is fully seasoned on both sides. Feel free to use boneless skinless chicken thighs if you are not a fan of chicken breast.
Add the chicken breasts to a hot griddle pan that is oiled with 1 tbsp of olive oil. Cook 3-5 minutes on each side.
Once the chicken breasts are browned on both sides, add to a 400 degree oven for 5-8 minutes or until the chicken breasts have reached an internal temperature of 165 degrees.
Remove from the oven and allow the chicken to rest for at least 10 minutes before cutting.
Cook 5-7 slices of bacon until fully cooked and crispy.
In a blender, add 1/2 diced avocado, 2 tbsp of mayonnaise, 1 packet of Hidden Valley Ranch Dressing Seasoning and 2/3 cup of buttermilk. Blend well. If you would like a thicker texture, add more mayonnaise.
Chop, wash and dry two heads of Romaine lettuce.
Chop 1 1/2 cup of cherry tomatoes, 4 boiled eggs, 1/2 red onion and 1 cucumber
Chop the cooked bacon and slice the grilled chicken breasts.
Once everything is fully chopped, assemble the salad. Add the romaine lettuce on the bottom and the veggies, 1 cup shredded cheddar cheese, bacon and chicken on top.
Pour the avocado ranch on top and toss the salad. Serve and ENJOY!
Cobb Salad w/Avocado Ranch Dressing
Ingredients
- 2 heads of Romaine lettuce
- 4 hard boiled eggs
- 1 1/2 cup cherry tomatoes
- 1 cucumber
- 1/2 red onion
- 1 cup shredded cheddar cheese
- 5-7 slices of bacon
- 2 chicken breasts
- 2 tbsp garlic salt
- 2 tbsp paprika
- 1 tbsp parsley
- 1 tbsp olive oil
- 1/2 avocado
- 2 tbsp mayonnaise
- 2/3 cup buttermilk
- 1 packet Hidden Valley Ranch Dressing Seasoning
Instructions
- Season with chicken breasts with garlic salt, paprika and parsley. Make sure each piece is fully seasoned.
- Oil a griddle pan with olive oil and once it is hot, add the chicken breasts. Cook 3-5 minutes on each side.
- Once the chicken breasts are browned on each side, add to a 400 degree oven for 5-8 minutes or until the chicken breasts reach an internal temperature of 165 degrees.
- Remove from the oven and allow the chicken to rest for at least 10 minutes before cutting.
- Fully cook the bacon and set aside.
- Chop, wash and dry the Romaine lettuce.
- Chop the tomatoes, eggs, red onion and cucumber.
- Chop the bacon and slice the grilled chicken breasts.
- Assemble the salad and add the Romaine lettuce on the bottom and add the veggies, shredded cheddar cheese, bacon and sliced chicken on top.
- Pour the avocado ranch on top and toss the salad. Serve and ENJOY!
- In a blender, add avocado, mayonnaise, Ranch Dressing Seasoning and buttermilk and blend well.
- Once the dressing is smooth, pour on top of the Cobb salad.
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
