This Cobb Salad is a hearty, protein-packed meal filled with tender chicken, creamy avocado, hard-boiled eggs, and a homemade buttermilk ranch dressing. It’s perfect for a nutritious lunch or light dinner, and can be easily customized to fit your tastes. Fresh, flavorful, and satisfying!
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 your choice)
½ sweet or red onion, diced
½ 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
Cook the Chicken: Brown the chicken in a skillet with 1-2 tablespoons of oil. Cover and cook for 4-5 minutes to ensure the chicken is fully cooked through. Slice the chicken into strips.
Cook the Chickpeas: If using chickpeas, sauté them in olive oil with salt and pepper for about 5 minutes until golden and slightly crispy.
Boil the Eggs: Boil the eggs, peel, and chop them roughly.
Prepare the Vegetables: Chop the lettuce, dice the onion and tomato, and peel and slice the avocado.
Make the Dressing: Whisk together buttermilk, mayonnaise, garlic powder, onion powder, black pepper, salt, and Parmesan cheese until smooth.
Assemble the Salad: Layer the salad in a bowl with lettuce, then arrange the remaining ingredients (chicken, chickpeas, eggs, avocado, cheese, and onion) on top in sections for a beautiful presentation. Serve with the dressing on the side.
Vegan: Use tofu or chickpeas instead of chicken and a dairy-free dressing.
Gluten-Free: The salad is naturally gluten-free; just ensure your dressing ingredients are certified gluten-free.
Cheese Swap: Swap in feta, goat cheese, or mozzarella for a different flavor.
Find it online: https://chocolatecoveredamy.com/cobb-salad-recipe/