Cobb Salad Recipe

Why You’ll Love This Recipe

• Packed with Protein: Loaded with chicken, eggs, and cheese, making it a filling and nutritious salad.

• Creamy & Flavorful: The homemade buttermilk ranch dressing elevates this dish to a whole new level.

• Quick & Easy: Comes together in about 30 minutes, perfect for busy days.

• Customizable: You can adjust the ingredients to your liking or use different types of greens and cheese.

Ingredients

For the salad:

• 3 cups chopped spinach, romaine, or iceberg lettuce

• 1 chicken breast, split horizontally

• 1 large tomato, diced

• 2 large boiled eggs or 12 quail eggs

• ½ avocado

• 3 tablespoons shredded cheese (blue, cheddar, or others)

• ½ sweet or red onion, diced

• 1/2 cup cooked chickpeas or a plant-based protein substitute

For the homemade buttermilk dressing:

• ¼ cup buttermilk

• 1½ tablespoons mayonnaise

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon black pepper

• ¼ teaspoon salt

• 3 tablespoons grated Parmesan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Chicken: Brown the chicken in a skillet with 1-2 tablespoons oil. Cover and cook for 4-5 minutes to ensure the chicken is cooked through. Slice the chicken into strips.

2. Cook the Chickpeas: If using chickpeas, sauté them with olive oil, salt, and pepper in a skillet for about 5 minutes until golden and slightly crispy.

3. Boil the Eggs: Boil the eggs, peel, and chop roughly.

4. Prepare the Vegetables: Chop the lettuce, dice the onion and tomato, and peel and slice the avocado.

5. Make the Dressing: Whisk together buttermilk, mayonnaise, garlic powder, onion powder, black pepper, salt, and Parmesan cheese until smooth.

6. Assemble the Salad: Layer the salad in a bowl with the lettuce, then arrange the remaining ingredients (chicken, chickpeas, eggs, avocado, cheese, and onion) on top in sections for a beautiful presentation. Serve with dressing on the side.

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 2

Variations

• Vegan: Use tofu or chickpeas instead of chicken, and use a dairy-free dressing.

• Gluten-Free: This salad is naturally gluten-free. Just ensure your dressing ingredients are certified gluten-free.

• Cheese Swap: Use feta, goat cheese, or mozzarella for a different flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate until serving to prevent wilting.

• Reheating: Serve chilled, as this salad is best fresh.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made a day in advance and stored in the fridge.

Can I use grilled chicken instead?

Yes, grilled chicken works great for this salad.

Can I make this salad in advance?

Prepare all the components ahead of time, but wait to assemble the salad until serving to keep it fresh.

Can I use a different dressing?

Yes, feel free to swap out the buttermilk ranch for any dressing you prefer, such as balsamic vinaigrette or blue cheese dressing.

How do I make this salad spicier?

Add jalapeños, hot sauce, or red pepper flakes to the salad for an extra kick.

Conclusion

This Cobb Salad is a vibrant, protein-packed meal that’s perfect for any time of the day. With fresh vegetables, savory chicken and chickpeas, and a rich homemade dressing, it’s a delightful and filling option for a light meal that doesn’t skimp on flavor!