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Chicken Cobb Salad with Avocado Ranch Recipe

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4.3 from 9 reviews

This Chicken Cobb Salad with Avocado Ranch is a fresh, flavorful, and protein-packed salad perfect for a quick and satisfying meal. Tender grilled chicken tenders seasoned with Cajun or lemon pepper seasoning are served over a bed of mixed greens, fresh herbs, cherry tomatoes, crumbled cheese, crispy bacon, ripe avocado, and sliced hard-boiled eggs, all drizzled with a creamy, zesty avocado ranch dressing made from fresh herbs, sour cream, and mayo. Ready in just 30 minutes, this salad combines vibrant colors, textures, and a delightful balance of savory and creamy flavors.

Ingredients

For the Chicken

  • 1 pound boneless skinless chicken tenders
  • 2 tablespoons Cajun or lemon pepper seasoning
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and black pepper, to taste

For the Salad

  • 6 cups shredded lettuce
  • 1/2 cup fresh basil leaves
  • 1/3 cup fresh cilantro, chopped
  • 1-2 cups cherry tomatoes, sliced
  • 1 cup crumbled blue cheese or cubed cheddar cheese
  • 6 strips cooked bacon, crumbled
  • 1 avocado, chopped
  • 4 hard-boiled eggs, sliced

For the Avocado Ranch Dressing

  • 1 avocado, chopped
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/4 cup mayo
  • 2 teaspoons lemon juice
  • 1/3 cup fresh cilantro
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon garlic powder
  • Kosher salt and black pepper, to taste
  • Buttermilk or water, to thin (optional)

Instructions

  1. Season and Grill Chicken: In a bowl, toss the chicken tenders with olive oil, Cajun or lemon pepper seasoning, and salt and black pepper to taste. Preheat a grill, grill pan, or skillet over medium-high heat. Grill the chicken until lightly charred and cooked through, about 10 to 12 minutes, turning halfway through to ensure even cooking.
  2. Prepare the Avocado Ranch Dressing: Combine the chopped avocado, sour cream or Greek yogurt, mayo, lemon juice, fresh cilantro, chopped chives, dill, garlic powder, salt, and pepper in a blender. Blend until creamy. Add buttermilk or water gradually to reach desired dressing consistency. Taste and adjust seasoning as needed.
  3. Slice the Chicken: Once cooked, thinly slice or chop the grilled chicken tenders into bite-sized pieces.
  4. Toss Greens with Dressing: In a large bowl, toss the shredded lettuce, basil leaves, and chopped cilantro with half of the avocado ranch dressing to coat the greens evenly.
  5. Assemble the Salad: Arrange the dressed greens on a serving platter or individual plates. Top with the sliced chicken, cherry tomatoes, crumbled blue or cheddar cheese, crumbled bacon, chopped avocado, and sliced hard-boiled eggs.
  6. Serve with Additional Dressing: Gently toss the entire salad with the remaining avocado ranch dressing or serve additional dressing on the side. Enjoy immediately for best freshness and flavor.

Notes

  • Use either blue cheese or cheddar cheese based on personal preference.
  • Adjust the seasoning on the chicken to suit your taste, and feel free to substitute the Cajun seasoning with lemon pepper for a lighter flavor.
  • If you prefer, cook the chicken in a skillet instead of grilling.
  • Buttermilk or water can be added to thin the dressing to your desired consistency.
  • Leftover dressing can be stored in an airtight container in the fridge for up to 3 days.
  • Make sure to not overcook the chicken to keep it juicy and tender.

Find it online: https://dishcooks.com/chicken-cobb-salad-with-avocado-ranch-recipe/