This loaded Cobb salad layers juicy pan-seared chicken, crisp bacon, and jammy hard-boiled eggs over crunchy romaine, with halved cherry tomatoes, creamy avocado, and tangy crumbled blue cheese filling out every row. The real star is the homemade buttermilk ranch, whisked with fresh garlic, chives, and dill until it's tangy and herb-flecked, then drizzled generously over the top or served alongside for dipping. Scallions add a sharp bite that cuts through the richness of the cheese and bacon, and every component here is fresh, whole, and easy to portion by eye rather than relying on packaged shortcuts. It's a filling, protein-packed main course that comes together as individual components you assemble right before serving, so nothing goes soggy. This one is a great fit for a gluten free table, letting you build a hearty, satisfying salad without a second thought.
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Make the ranch: whisk together the mayonnaise, buttermilk, sour cream, lemon juice, grated garlic, chives, dill, onion powder, and dried parsley in a bowl until smooth. Season with salt and pepper, then refrigerate until ready to serve.
Cook the bacon in a large skillet over medium heat, turning occasionally, until the strips are deeply browned and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into pieces.
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