🥗 Cobb Salad with Homemade Ranch Dressing

Fresh, Colorful, and Packed with Flavor

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1. Introduction: Why Cobb Salad?

Cobb salad is an iconic American salad, credited to Hollywood’s Brown Derby restaurant in the 1930s. It’s known for its vibrant rows of ingredients — crisp greens, savory bacon, grilled chicken, boiled eggs, creamy avocado, tomatoes, and blue cheese — all combined into one satisfying, balanced dish.

Adding a homemade ranch dressing makes it even better: fresh, creamy, flavorful, and perfectly tailored to your taste.

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2. Ingredients Overview: Freshness Matters

For the Salad Base:

• 6 cups mixed greens (romaine, iceberg, butter lettuce, or spring mix): Crisp and fresh

• 2 boneless, skinless chicken breasts: Grilled or pan-seared for protein

• 4 slices thick-cut bacon: Crispy and smoky

• 2 hard-boiled eggs: Protein and creaminess

• 1 ripe avocado: Creamy texture and healthy fats

• 1 cup cherry tomatoes, halved: Sweet and juicy

• ½ cup crumbled blue cheese (or feta as alternative): Bold, tangy flavor

• 1 small cucumber, diced: Crunch and freshness

• ½ cup canned corn kernels (optional): Sweetness and color

• 1 small red onion, thinly sliced (optional): Sharpness and color

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For the Homemade Ranch Dressing:

• 1 cup mayonnaise (preferably full fat): Creamy base

• ½ cup sour cream: Adds tang and smooth texture

• ½ cup buttermilk: Thins dressing, adds tang

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon fresh chives, finely chopped

• 1 tablespoon fresh parsley, finely chopped

• 1 tablespoon fresh dill, finely chopped

• 1 teaspoon lemon juice or white vinegar: Balances flavor

• Salt and freshly ground black pepper, to taste

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3. Tools You’ll Need

• Large salad bowl or platter

• Grill pan or skillet for chicken

• Small saucepan or pan for bacon

• Mixing bowls for dressing

• Whisk or fork for dressing

• Knife and cutting board

• Measuring cups and spoons

• Peeler (optional for cucumber)

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4. Step-by-Step Preparation

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Step 1: Prepare the Hard-Boiled Eggs

• Place eggs in a saucepan and cover with cold water by about 1 inch.

• Bring to a boil over medium-high heat. Once boiling, remove from heat, cover with a lid, and let sit for 10-12 minutes.

• Drain and place eggs in ice water to cool for 5 minutes.

• Peel and slice into halves or quarters.

Tip: For easy peeling, crack eggs gently and roll on the counter before peeling.

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Step 2: Cook the Bacon

• Heat a skillet over medium heat. Add bacon slices in a single layer.

• Cook, turning occasionally, until crispy, about 6-8 minutes.

• Remove bacon, drain on paper towels, then chop or crumble into bite-size pieces.

Tip: Don’t discard bacon fat — it can be saved for cooking the chicken for extra flavor.

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Step 3: Cook the Chicken Breast

• Season chicken breasts generously with salt and pepper (and any other preferred seasoning like paprika or garlic powder).

• Heat grill pan or skillet over medium-high heat; add a tablespoon of olive oil or reserved bacon fat.

• Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear.

• Let rest 5 minutes before slicing into thin strips or bite-sized pieces.

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Step 4: Prepare the Vegetables and Greens

• Wash and dry mixed greens thoroughly (a salad spinner works great).

• Slice cherry tomatoes in half.

• Peel and dice avocado (or slice). To prevent browning, toss avocado with a little lemon juice if desired.

• Dice cucumber, thinly slice red onion if using.

• Crumble blue cheese.

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Step 5: Make the Homemade Ranch Dressing

• In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.

• Add garlic powder, onion powder, fresh herbs (chives, parsley, dill), and lemon juice or vinegar.

• Season with salt and pepper to taste.

• Adjust consistency by adding more buttermilk for a thinner dressing or more mayo for thicker.

• Refrigerate for at least 30 minutes before serving to let flavors meld.

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Step 6: Assemble the Cobb Salad

• On a large platter or in a large bowl, spread the mixed greens as a base.

• Arrange rows or sections of chicken, bacon, eggs, avocado, tomatoes, cucumber, corn (if using), and red onion on top.

• Sprinkle crumbled blue cheese over the salad.

• Serve dressing on the side or drizzle lightly over the salad.

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5. Tips for the Best Cobb Salad

• Freshness is key: Use the freshest vegetables and greens available for maximum crunch and flavor.

• Don’t overdress: Serve ranch on the side to let everyone customize.

• Cook chicken properly: Don’t overcook to keep it juicy.

• Balance flavors: The creamy ranch, salty bacon, and tangy blue cheese should complement the fresh veggies.

• Presentation matters: The signature Cobb salad layout looks stunning with rows of ingredients.

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6. Variations and Add-Ons

• Protein swaps: Use grilled shrimp, turkey bacon, or tofu for vegetarian options.

• Cheese options: Swap blue cheese for feta, goat cheese, or shredded cheddar.

• Add grains: Toss in cooked quinoa or farro for extra fiber and texture.

• Add nuts: Toasted pecans, walnuts, or almonds add crunch.

• Spicy twist: Add sliced jalapeños or a dash of hot sauce to the dressing.

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7. How to Store Leftovers

• Store salad components separately to keep crispness (especially avocado and greens).

• Dressing keeps for up to 1 week refrigerated in an airtight container.

• Cooked chicken and bacon can be refrigerated up to 3 days.

• Assemble fresh before serving for best texture.

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8. Nutritional Information (Approximate per serving)

Nutrient	Amount
Calories	~450 kcal
Protein	~35 g
Fat	~30 g
Carbohydrates	~15 g
Fiber	~5 g
Sugar	~5 g