Ranch Chicken Cobb Salad with Heirloom Tomatoes, Blue Cheese and Creamy Guac Dressing

This twist on a classic Cobb salad brings together all the beloved elements-crispy bacon, juicy chicken, creamy avocado and tangy blue cheese-with extra flair from ranch-seasoned chicken and a creamy guacamole dressing. Tossed with sweet heirloom grape tomatoes and crisp baby lettuce, it’s a satisfying meal that’s both quick and carb-conscious.

Perfect for a busy weeknight, this salad comes together in under 30 minutes with minimal cleanup. The combination of smoky bacon, tender chicken and cool, creamy dressing makes every bite a delight. Serve it family style for a fun, interactive dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit Baby Iceberg LettuceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 8-10 minutes. Transfer to a paper-towel-lined plate. Once cool, roughly chop. Carefully discard all but a thin layer of bacon fat from the pan.
2. While bacon cooks, wash and dry produce. Trim and discard root end from lettuce; thinly slice leaves crosswise. Halve tomatoes lengthwise. Trim and thinly slice scallions.
3. Pat chicken dry with paper towels. Season all over with Ranch Spice, salt and pepper. Heat the pan with bacon fat over medium-high heat; add a large drizzle of oil. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board; once cool, roughly chop.
4. In a large bowl, combine guacamole, sour cream, 2 TBSP water, 1 TBSP olive oil, salt and pepper. Add lettuce and toss to coat. Transfer dressed lettuce to a large shallow serving bowl. Top with chicken, bacon, tomatoes, scallions and blue cheese in separate sections. Serve family style.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, romaine or green leaf lettuce work well in place of baby iceberg.

Is there a substitute for blue cheese?

You can use feta or goat cheese for a milder flavor.

Can I make this salad ahead of time?

Prepare the components separately and assemble just before serving to keep the lettuce crisp.