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Chicken Cobb Salad With Homemade Ranch

by Joey Firoben featured in Restaurant Vs Homemade Ultimate Ranch Recipes


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, halved (250 g)
  • 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
    Calories 430
    Fat 23g
    Carbs 9g
    Fiber 0g
    Sugar 6g
    Protein 41g

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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