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96% would make again

Chicken Cobb Salad With Homemade Ranch

Tasty Team


for 6 servings

  • 2 boneless, skinless chicken breasts
  • salt, to taste
  • black pepper, to taste
  • 1 large head romaine lettuce, chopped
  • ½ red onion, thinly sliced
  • 1 ½ cups cherry tomato (250 g), halved
  • 1 avocado, diced
  • 3 eggs, hard boiled, peeled, and diced
  • 8 strips bacon, cooked and crumbled

Homemade Ranch

  • 1 cup greek yogurt (285 g)
  • ⅓ cup milk (80 mL)
  • 1 tablespoon white vinegar
  • 2 tablespoons fresh parsley, minced
  • 2 teaspoons fresh dill, minced
  • ¼ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • ½ teaspoon black pepper
  • salt, to taste

Nutrition Info

    Calories 484
    Fat 27g
    Carbs 13g
    Fiber 3g
    Sugar 8g
    Protein 43g

Estimated values based on one serving size.


  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
  3. Place the chicken on a greased roasting tray and season both sides with salt and pepper.
  4. Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
  5. Let the chicken rest for 5 minutes before dicing.
  6. In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
  7. Portion the salad among serving bowls and top with more dressing, if desired.
  8. Enjoy!

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