Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 minutes Calories: 730

Servings: 4

RANCH DRESSING

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tsp lemon juice or white vinegar
  • 1 ½ tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp dried chives
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ -½ tsp black pepper
  • 2-4 Tbsp heavy cream

COBB SALAD

  • 10 slices bacon
  • 2 boneless skinless chicken breasts
  • ½ tsp kosher salt
  • ½tsp black pepper
  • ¼ tsp paprika
  • 2 cups chopped romaine lettuce
  • 2 hard-boiled eggs
  • 2 avocados, peeled and sliced
  • ⅔ cup cherry tomatoes, sliced
  • ⅓ cup sliced green onions
  • ⅓ cup blue cheese crumbles

Instructions

  1. Whisk all dressing ingredients(except heavy cream) in a small mixing bowl. Add heavy cream, starting with 2 Tbsp and increasing 1 Tbsp at a time, whisking until dressing has reached desired consistency. Set dressing aside.
  2. To a large skillet, add bacon and cook over medium low heat until crispy. Remove to a plate lined with paper towel to drain. Season chicken breasts with salt, pepper and paprika.
  3. Increase skillet heat to medium/medium-high and add chicken breasts, cooking 5-6 minutes per side until golden brown. Internal temperature should be 165 degrees for 15 seconds. Remove to a plate to cool.
  4. Assemble salad by adding chopped romaine to a large bowl. Top with diced hard-boiled eggs, avocado tomatoes, green onions, blue cheese, bacon, and chicken.
  5. Drizzle with ranch dressing, toss with two spoons, and serve.

CALORIES: 730 CARBS: 15G PROTEIN: 17G FAT: 68G SATURATED FAT: 17G CHOLESTEROL: 205 MG SODIUM: 1354 MG POTASSIUM: 865 MG SUGAR 3G FIBER 8G