Ranch Chicken Cobb Salad with Bacon, Blue Cheese &Amp; Guacamole Dressing

This loaded salad takes everything you love about a classic Cobb and gives it a fresh twist. Juicy chicken cutlets are seasoned with ranch spice and pan-seared until golden, then paired with crispy bacon, sweet heirloom tomatoes and creamy blue cheese. The real star? A luscious guacamole dressing that ties it all together.

Perfect for a quick weeknight dinner, this salad comes together in under 30 minutes and is packed with protein and flavor. Serve it family-style for a meal that’s as impressive as it is satisfying.

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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

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

4 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, 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 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 drizzle of cooking oil. Add the chicken and cook until browned and cooked through, 5-7 minutes per side (if browning too quickly, cover and lower 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. Add the sliced lettuce and toss to coat thoroughly.
5. 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.

Can I make this salad dairy-free?

You can omit the blue cheese and use a dairy-free sour cream alternative. The dressing will still be creamy from the guacamole.

How should I store leftovers?

Store the dressed lettuce separately from the toppings. Assemble just before serving to keep the salad crisp.