Rice Free Cobb Salad with Buttermilk Ranch

Total time45 min

Prep time25 min

Cook time20 min

Rice Free Cobb Salad with Buttermilk Ranch

About Fig

Fig 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
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Chosen Foods Classic Avocado Oil Mayo - 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz
See all
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!