Ranch Chicken and Bacon Cobb Salad with Creamy Guacamole Dressing

This vibrant 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 update. Ranch-seasoned chicken and a luscious guacamole dressing tie everything together for a satisfying meal.

Tossed with sweet heirloom grape tomatoes and crisp baby iceberg lettuce, this salad is perfect for a quick weeknight dinner or a show-stopping lunch. Serve it family style and watch it disappear!

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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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive 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. 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; let cool slightly, then roughly chop.
4. In a large bowl, whisk together guacamole, sour cream, 2 tablespoons water, 1 tablespoon olive oil, salt and pepper.
5. Add lettuce to the bowl with dressing 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 mixed greens work well in place of baby iceberg.

Can I make this salad ahead of time?

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

Is there a substitute for blue cheese?

Feta or goat cheese can be used if you prefer a milder flavor.