MSG Free Cobb Salad with Buttermilk Ranch
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the buttermilk ranch
- ½ cup mayonnaise
- ½ cup buttermilk
- 2 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- ½ tsp onion powder
- ¼ tsp dried parsley
- salt and pepper, to taste
For the salad
- 1 lb boneless, skinless chicken breasts (about 2 medium)
- 1 tbsp olive oil
- salt and pepper, to taste
- 6 strips bacon
- 4 large eggs
- 2 romaine lettuce hearts, chopped
- 2 cups cherry tomatoes, halved
- 2 ripe avocados, pitted and diced
- 4 oz blue cheese, crumbled
- 3 scallions, thinly sliced
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!