Chicken Cobb Salad With Homemade Ranch
This salad is packed with protein and fresh veggies. The homemade ranch dressing adds a creamy and tangy touch to the dish, making it a delicious and satisfying meal any day of the week.
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
- 3
Place the chicken on a greased roasting tray and season both sides with salt and pepper.
- 4
Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
- 5
Let the chicken rest for 5 minutes before dicing.
- 6
In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
- 7
Portion the salad among serving bowls and top with more dressing, if desired.
- 8
Enjoy!
Recipe from tasty.co
Comments
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Ingredients (17)
- •2 boneless, skinless chicken breasts
- •salt, to taste
- •black pepper, to taste
- •1 large head romaine lettuce, chopped
- •½ red onion, thinly sliced
- •1 ½ cups cherry tomato, halved
- •1 avocado, diced
- •3 eggs, hard boiled, peeled, and diced
- •8 strips bacon, cooked and crumbled
- •1 cup greek yogurt
- •⅓ cup milk
- •1 tablespoon white vinegar
- •2 tablespoons fresh parsley, minced
- •2 teaspoons fresh dill, minced
- •¼ teaspoon onion powder
- •⅛ teaspoon garlic powder
- •½ teaspoon black pepper