Description

This Chopped Cobb Salad with Buttermilk Ranch Drizzle is a vibrant, protein-packed salad perfect for lunch or a light dinner. Loaded with fresh veggies, creamy avocado, hard-boiled eggs, tender chicken, and a zesty homemade buttermilk ranch, this easy chopped salad is both satisfying and customizable!

Ingredients

For the Salad:
• 2 cups romaine lettuce, chopped
• 1 cup cooked chicken breast, diced
• 2 hard-boiled eggs, chopped
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled beef bacon (optional or omit for vegetarian)
• Salt and black pepper, to taste

For the Buttermilk Ranch Drizzle:
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 tsp dried dill
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives or parsley

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Instructions

Arrange chopped romaine lettuce in a large salad bowl or on a serving platter.
Neatly layer the chicken, eggs, avocado, cherry tomatoes, cucumber, red onion, cheddar cheese, and beef bacon across the lettuce.
In a small bowl, whisk together all ingredients for the buttermilk ranch until smooth.
Drizzle the ranch dressing over the salad just before serving or serve it on the side.
Season with additional salt and black pepper if needed.

Notes

Substitute beef bacon with turkey bacon or vegetarian bacon crumbles.
Add blue cheese crumbles for a traditional Cobb salad twist.
Dressing can be made ahead and stored in the fridge for up to 3 days.