Ranch Chicken and Bacon Cobb Salad with Creamy Guac Dressing

This hearty salad takes all the best parts of a classic Cobb and gives them a delicious upgrade. Juicy chicken cutlets are seasoned with ranch spice, then paired with crispy bacon, creamy guacamole dressing and tangy blue cheese. Heirloom grape tomatoes and crisp baby iceberg lettuce add freshness and crunch.

Perfect for a quick weeknight dinner, this salad comes together in about 30 minutes and is packed with protein and flavor. Serve it family-style for a beautiful presentation that everyone will love.

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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 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

8 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 the 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 the bacon. Carefully discard all but a thin layer of bacon fat from the pan.
2. While the bacon cooks, wash and dry the produce. Trim and discard the root end from the lettuce; thinly slice the leaves crosswise. Halve the tomatoes lengthwise. Trim and thinly slice the scallions.
3. Pat the chicken dry with paper towels. Season all over with the ranch spice, salt and pepper. Heat the pan with the reserved bacon fat over medium-high heat; add a large drizzle of oil. Add the chicken and cook until browned and cooked through, 5-7 minutes per side (if browning too quickly, cover the pan and lower the heat). Transfer to a cutting board. Once cool enough to handle, roughly chop.
4. In a large bowl, combine the guacamole, sour cream, 2 tablespoons water, 1 tablespoon olive oil, salt and pepper. Whisk until smooth.
5. Add the lettuce to the bowl with the dressing and toss to thoroughly coat. Transfer the dressed lettuce to a large, shallow serving bowl. Top with the chopped chicken, bacon, tomatoes, scallions and blue cheese, arranging each in separate sections. Serve family-style.

Recipe Tips

FAQ

Can I use a different type of lettuce?

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

How do I store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.

Can I make this salad vegetarian?

Absolutely! Omit the chicken and bacon and add extra vegetables like roasted corn, black beans or avocado.