Chicken Cobb Salad With Homemade Ranch
featured in Restaurant Vs Homemade Ultimate Ranch Recipes
This salad is packed with protein and fresh veggies. The homemade ranch dressing adds a creamy and tangy touch to the dish, making it a delicious and satisfying meal any day of the week.
Tasty Team
96% would make again
Total Time
45 minutes
45 min
Prep Time
25 minutes
25 min
Cook Time
20 minutes
20 min

Total Time
45 minutes
45 min
Prep Time
25 minutes
25 min
Cook Time
20 minutes
20 min
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 510
- Fat 30g
- Carbs 12g
- Fiber 2g
- Sugar 7g
- Protein 43g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400°F (200°C).
- 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.
- Place the chicken on a greased roasting tray and season both sides with salt and pepper.
- Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 5 minutes before dicing.
- 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.
- Portion the salad among serving bowls and top with more dressing, if desired.
- Enjoy!
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