Chopped Ranch Cobb Salad

Indulge in the savory delight of a Chopped Ranch Cobb Salad, where all the flavors and textures come together in a perfect medley of taste and satisfaction. This classic salad is an explosion of rich and indulgent ingredients that will leave you craving more. The beauty of the Cobb salad lies in its unapologetic assembly of ingredients—bacon, avocado, blue cheese, and tender chicken—all on the same plate, perfectly complementing each other.

To create the ultimate Cobb salad, we focus on ensuring that each component stands out on its own, while seamlessly blending together to create a culinary masterpiece. The chicken is poached to perfection, juicy and tender, while the bacon, eggs, and dressing are all crafted with finesse to add layers of rich flavors.

Whether served as a main course or a delightful side dish, this Chopped Ranch Cobb Salad is guaranteed to tantalize your taste buds and leave you yearning for more of its irresistible charm.

SERVES 4 AS A MAIN COURSE 

INGREDIENTS:

• 2 boneless, skinless chicken breasts, about 8 ounces each
• Kosher salt
• 2 heads Romaine lettuce, roughly chopped into 1-inch pieces (about 3 quarts)
• Buttermilk Ranch Dressing (recipe below)
• Freshly ground black pepper
• 8 strips bacon, cooked and crumbled
• 4 hard-boiled eggs, roughly chopped
• 1 avocado, halved, pitted, peeled, and diced into ½-inch cubes
• 1 large tomato, diced into ½-inch cubes
• 6 ounces Roquefort cheese, crumbled
• 2 tablespoons finely minced fresh chives

INSTRUCTIONS:

1. Place the chicken breasts in a large saucepan, cover them with 2 quarts of cold water, and season with 2 tablespoons of salt. Bring to a boil over high heat, then reduce to a bare simmer and poach the chicken until an instant-read thermometer inserted into the thickest part of a breast registers 150°F, about 10 minutes. Drain the chicken and cool it under cold running water. Pat dry and dice into ½-inch chunks.
2. In a large bowl, toss the Romaine lettuce with half of the Buttermilk Ranch Dressing. Season the lettuce with salt and pepper to taste.
3. Divide the dressed lettuce among four serving plates, ensuring an even distribution. Arrange the diced chicken, crumbled bacon, chopped eggs, avocado cubes, and diced tomatoes on top of the lettuce, keeping each ingredient separate for a visually appealing presentation.
4. Sprinkle the crumbled Roquefort cheese over the salad, and garnish with finely minced fresh chives.
5. Season the Chopped Ranch Cobb Salad to taste with additional salt and pepper if desired.
6. Serve the salad immediately, providing the remaining Buttermilk Ranch Dressing at the table to drizzle over the salad as desired.

BUTTERMILK RANCH DRESSING: 

Elevate the Chopped Ranch Cobb Salad with the creamy and zesty flavors of this homemade dressing.

INGREDIENTS:

• ½ cup low-fat or skim cultured buttermilk
• ½ cup sour cream
• 2 teaspoons lemon juice (from 1 lemon)
• 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
• 1 teaspoon Dijon mustard
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh cilantro
• 1 teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• Kosher salt

INSTRUCTIONS:

1. In a small bowl, whisk together the buttermilk, sour cream, lemon juice, minced garlic, Dijon mustard, minced chives, cilantro, black pepper, and a pinch of cayenne pepper.
2. Season the Buttermilk Ranch Dressing to taste with kosher salt, adjusting the flavors as desired.
3. The creamy and zesty dressing is now ready to enhance the flavors of the Chopped Ranch Cobb Salad. Store any extra dressing in a sealed container in the refrigerator for up to 1 week, ensuring to whisk or shake before using it in your next culinary adventure. Enjoy the delightfully indulgent Cobb salad, where each bite brings pure satisfaction!