Ranch Chicken and Bacon Cobb Salad with Creamy Guacamole Dressing

This loaded 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. Ranch-seasoned chicken and a creamy guacamole dressing elevate every bite, while heirloom grape tomatoes and crisp baby lettuce keep it light and refreshing.

Perfect for a quick weeknight dinner or a show-stopping side, this salad is as beautiful as it is delicious. Serve it family-style and watch everyone dig in!

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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

24 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

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. 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 enough to handle, 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 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 family style.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, you can substitute romaine, green leaf or a mixed greens blend for the baby iceberg.

Can I make this salad dairy-free?

Omit the blue cheese and use a dairy-free sour cream alternative. The dressing will still be creamy with guacamole.

How should I store leftovers?

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