Ranch Chicken and Bacon Cobb Salad with Creamy Guac Dressing

This hearty salad takes all the best parts of a classic Cobb-crispy bacon, juicy chicken, creamy avocado and tangy blue cheese-and gives them a fresh twist with ranch-seasoned chicken and a luscious guacamole dressing. Tossed with sweet heirloom grape tomatoes and crisp baby iceberg lettuce, it’s a satisfying meal that’s perfect for lunch or dinner.

Every element comes together beautifully: the smoky bacon, the cool creamy dressing, the pop of tomatoes and the rich blue cheese. It’s a salad that feels indulgent but is packed with protein and flavor. Serve it family-style for a crowd-pleasing dinner.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit Baby Iceberg LettuceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView 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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 8-10 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, 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; cook until browned and cooked through, 5-7 minutes per side (if browning too quickly, cover pan and lower heat). Transfer to a cutting board. Once cool enough to handle, roughly chop.
4. In a large bowl, combine guacamole, sour cream, 2 tablespoons water, 1 tablespoon olive oil, salt and pepper (for 4 servings, use 4 tablespoons water and 2 tablespoons olive oil). Add lettuce to bowl with dressing; toss to thoroughly coat.
5. Transfer dressed lettuce to a large, shallow serving bowl. Top with chicken, bacon, tomatoes, scallions and blue cheese in separate sections. Serve salad family style.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, romaine or a mix of baby greens work well in place of baby iceberg.

Can I make this salad ahead of time?

You can prep the ingredients ahead, but dress and assemble just before serving to keep the lettuce crisp.

Is there a substitute for blue cheese?

Absolutely, try crumbled feta, goat cheese or even shredded cheddar for a different flavor.