Avocado Ranch Cobb Salad is the hearty, flavor-loaded salad you didn’t know you needed. With tender grilled chicken, crispy bacon, creamy avocado, and crumbled blue cheese layered over fresh romaine, it’s a complete meal in every bite. What really pulls it all together? A tangy, herb-packed avocado ranch dressing that’s homemade, silky, and totally irresistible.
This colorful Cobb is great for lunch meal-prep, easy summer dinners, or impressive weekend brunches. You can prep it ahead, chill it, and dress it just before serving. And thanks to all the protein and healthy fats, it’s as satisfying as it is delicious.
Did you know the Cobb salad was originally thrown together from leftover kitchen ingredients at the Brown Derby in Hollywood back in the 1930s? Today, this modern spin with avocado ranch gives the beloved classic a creamy twist you’ll come back to again and again.
Recipe Yield: 2–4 servings
INGREDIENTS
2 boneless skinless chicken breasts (grilled or pan-seared, sliced)
6 slices bacon (cooked until crispy, chopped)
2 hard-boiled eggs (halved or sliced)
4 cups chopped romaine lettuce
1 cup cherry tomatoes (halved)
1 ripe avocado (diced)
½ cup crumbled blue cheese
¼ small red onion (thinly sliced)
For the Avocado Ranch Dressing:
½ ripe avocado
¼ cup sour cream
¼ cup mayonnaise
¼ cup buttermilk (or milk for lighter version)
1 tbsp fresh lemon juice
1 garlic clove (minced)
1 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
Salt and pepper to taste
INSTRUCTIONS
1. Make the avocado ranch dressing:
In a blender or food processor, combine avocado, sour cream, mayonnaise, buttermilk, lemon juice, garlic, parsley, and dill. Blend until smooth. Season with salt and pepper to taste. Chill while preparing the salad.
2. Prep the chicken and bacon:
Season the chicken with salt and pepper. Grill or pan-sear over medium heat until fully cooked—about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice. Cook the bacon until crisp, drain, and chop.
3. Assemble the salad:
On a large platter or individual plates, layer the chopped romaine, sliced chicken, bacon, eggs, tomatoes, avocado, red onion, and blue cheese.
4. Drizzle and serve:
Drizzle with avocado ranch dressing just before serving, or serve dressing on the side. Toss gently if desired.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use Fresh Herbs for Flavor: Fresh dill and parsley bring the avocado ranch to life. For dried herbs, reduce the amount by half.
- Let Chicken Rest Before Slicing: This keeps it juicy and locks in all that flavor.
- Chill Before Serving: Chilling the ingredients and dressing makes this salad ultra-refreshing and crisp.
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