Hearty Cobb Salad with Buttermilk Ranch Dressing

Hearty Cobb Salad with Buttermilk Ranch Dressing ingredients

• 1/2 cup Buttermilk
• 1/2 cup Mayonnaise
• 1/4 cup Sour cream
• 1 tbsp Fresh chives, chopped
• 1 tbsp Fresh dill, chopped
• 1 tbsp Fresh parsley, chopped
• 1/2 tsp Garlic powder
• 1/4 tsp Onion powder
• 1 tsp White wine vinegar or lemon juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 Boneless, skinless chicken breasts
• 6 slices Smoked bacon
• 4 Large eggs
• 6 cups Romaine lettuce, chopped
• 1 large Avocado, ripe, diced
• 1 cup Cherry tomatoes, halved
• 1/2 cup Blue cheese, crumbled
• 1/4 cup Red onion, thinly sliced
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

How to make Hearty Cobb Salad with Buttermilk Ranch Dressing

1. **Prepare the Ranch Dressing:** In a medium bowl, whisk together the 1/2 cup buttermilk, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1 teaspoon white wine vinegar or lemon juice. Season with the first 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
2. **Cook the Bacon:** Place the 6 slices of smoked bacon in a large cold skillet. Cook over medium heat for 8-10 minutes, turning occasionally, until crispy. Remove bacon to a paper towel-lined plate to drain, then crumble once cooled. Reserve 1 tablespoon of bacon fat in the skillet.
3. **Cook the Chicken:** Pat the 2 chicken breasts dry. Season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the reserved 1 tablespoon bacon fat (or 1 tablespoon olive oil) in the skillet over medium-high heat. Add chicken and sear for 5-7 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Remove chicken from skillet, let rest for 5 minutes, then dice into 1/2-inch cubes.
4. **Boil the Eggs:** While the chicken cooks, gently place the 4 large eggs in a small saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes. Drain, cool under cold running water, peel, and then chop roughly.
5. **Prepare Vegetables:** Wash and chop the 6 cups romaine lettuce. Halve the 1 cup cherry tomatoes, dice the 1 large ripe avocado, and thinly slice the 1/4 cup red onion.
6. **Assemble the Salad Base:** Arrange the 6 cups chopped romaine lettuce evenly across 4 large plates or in a large shallow bowl.
7. **Layer Ingredients:** Artfully arrange rows or sections of the diced cooked chicken, crumbled crispy bacon, chopped hard-boiled eggs, diced avocado, halved cherry tomatoes, crumbled 1/2 cup blue cheese, and thinly sliced red onion over the lettuce base.
8. **Serve:** Drizzle generously with the chilled homemade buttermilk ranch dressing just before serving.

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