Summertime salads happen at least a couple of times a week at our house because when the weather is this hot outside, turning on the oven just isn’t an option. There is one salad in particular that we have almost weekly and that’s a classic Cobb salad. I have several different versions of Cobb salads that I have shared with you before, but for some reason I have managed to forget to share the one recipe that started them all. There is something so good about the mix of ingredients in a Cobb salad and I love making my homemade ranch dressing to serve with it. This is salad that got my son eating salads again so you know that it is delicious! Today I am sharing the best grilled chicken Cobb salad that you need to add to your weekly dinner rotation as soon as possible.
A classic mix for a cobb salad is romaine lettuce, boiled eggs, bacon, avocado, cucumber, tomatoes, and a little onion. Some people add some blue cheese on top, some people don’t. Some people serve it with blue cheese dressing, others serve it with ranch, and I’ve even seen it served with a red wine vinaigrette. The point is, you can sort of make it your own based upon what you prefer. I love it personally with ranch and while I do love a few crumbles of blue cheese, my guys don’t, so I don’t usually add it to the mix for that reason. I do however love adding some grilled corn to the mix, especially in the summertime!
This salad is so full of texture and flavor and to me is just perfect with a creamy homemade ranch dressing that honestly you should have a jar of in your fridge at all times for veggie dipping, salads, and more! I love making a homemade ranch here because my recipe uses lots of fresh dill which to me just makes a ranch dressing extra delicious. I also always have the ingredients already in my refrigerator so it’s easy for me to whip up anytime the Cobb salad craving hits!
If you love this recipe, you might want to try out my Grilled Romaine and Peach Cobb Salad and my Blackened Salmon Cobb Salad too!
Ingredients:
1 Head Chopped Romaine
4 Chicken Cutlets or Breasts
1 Cup Chopped Tomatoes (or grape tomatoes)
1 Cup Sliced or Chopped Cucumber
4 Hard Boiled Eggs
8 Slices of Cooked Bacon
1 Diced Avocado
1/4 Cup Thinly Sliced Red Onion
2 Ears of Grilled Corn, kernels removed from the cob
1 Tsp. Salt
1 Tsp. Black Pepper
Avocado Oil Spray
For the Homemade Ranch-
1 Cup Mayonnaise (can sub Greek Yogurt here or do half and half)
1/4 Cup Milk
2 Tbsp. White Vinegar
2 Tbsp. Fresh Dill
1 Tsp. Garlic Powder
1/2 Tsp. Dried Onion
1 Tsp. Kosher or Sea Salt
1/2 Tsp. Black Pepper
Directions:
Preheat grill to medium heat, about 350/375 degrees.
Salt and pepper the chick on both sides and then spray on both sides with avocado oil spray to prevent sticking to the grill.
Add chicken to the grill and cook for 3-4 minutes on first side, turning only after the chicken easily gives from the grill grates. (If it feels like it is sticking, you need to leave it for another minute or two.)
Turn the chicken and cook for another 3-4 minutes until chicken is cooked through. Note: If using breasts vs. cutlets the cook time will be longer.
Make dressing by combine mayo, milk, vinegar, dill, garlic powder, dried onion, salt, and pepper into a mason jar and shaking to combine. Add more milk if desired for consistency. Refrigerate until ready to serve.
Remove chicken from the grill and let rest for a couple of minutes and then slice against the grain into thin strips or dice.
Assemble salad by layering lettuce, chicken, tomatoes, cucumbers, eggs, crumbled bacon, avocado, onion, and corn.
To serve add a liberal drizzle of ranch dressing and a garnish with a little extra fresh dill.
And now I am craving a Cobb Salad! Guess I know what is for dinner tonight! Add this recipe to your next meal plan, you won’t regret it!
