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

This twist on a classic Cobb salad brings together all the best elements: crispy bacon, juicy chicken, creamy avocado and tangy blue cheese. The ranch-seasoned chicken and creamy guacamole dressing add extra flair, making every bite delicious.

Tossed with heirloom grape tomatoes and crisp baby lettuce, this salad is a complete meal that’s both satisfying and refreshing. Perfect for a quick weeknight dinner or a impressive lunch.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. 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 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. Whisk until smooth.
5. Add lettuce to the bowl with dressing. Toss to coat. Transfer dressed lettuce to a large serving bowl. Top with chicken, bacon, tomatoes, scallions and blue cheese in separate sections. Serve family style.

Recipe Tips

FAQ

Can I use pre-cooked bacon?

Yes, you can use pre-cooked bacon to save time. Just crisp it in the microwave or oven according to package directions.

What can I use instead of blue cheese?

Feta or goat cheese would work well as substitutes for blue cheese.

How do I store leftovers?

Store the salad components separately in the refrigerator. The dressed lettuce will not keep well, so it’s best to assemble only what you plan to eat.