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96% would make again

Chicken Cobb Salad With Homemade Ranch

featured in Restaurant Vs Homemade Ultimate Ranch Recipes
Joey Firoben
Tasty Team

Ingredients

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.

Preparation

  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!

Ingredients

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.

Preparation

  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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