Red Meat Allergy Friendly Cobb Salad with Buttermilk Ranch
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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
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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.
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