Chicken Cobb Salad Recipe

Wash and dry the romaine lettuce. Chop or roughly dice into bite-sized pieces and place in a large salad bowl or divide between 2–4 serving bowls.

Halve the cherry tomatoes (or dice medium tomato to equal about 1 cup) and add to a small bowl to hold until assembly.

Drain and rinse the canned black beans; set aside in a small bowl.

Cook bacon

In a skillet over medium heat, cook bacon slices until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces.

Season chicken

Pat chicken breasts dry. In a small bowl mix the chicken seasoning: 2 tbs olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Brush or rub the mixture evenly over both sides of the chicken breasts.

Cook chicken

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook 5–7 minutes per side (depending on thickness), until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then dice into 1/2–3/4-inch pieces.

Crumble the feta cheese and set aside. If guacamole is store-bought, stir and spoon into a serving container; if making fresh, mash 2 ripe avocados with a pinch of salt, 1 tsp lime juice, and a small spoon of chopped cilantro (optional).

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/2 cup buttermilk until smooth.

Add the minced garlic, chopped fresh dill, chopped chives, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk again and taste; adjust seasoning or thin with additional buttermilk (1 tbsp at a time) to reach desired pouring consistency.

Chill dressing in the refrigerator for at least 10 minutes to let flavors meld if time allows.

Divide the chopped lettuce into 2–4 plates or leave in the large bowl for family-style service.

Arrange the toppings in rows or scatter evenly: spread diced chicken, chopped bacon, black beans, halved cherry tomatoes, spoonfuls of guacamole, and crumbled feta over the lettuce.

Drizzle garlic ranch dressing over the salads, or serve dressing on the side. Season with additional salt and black pepper to taste and garnish with lime wedges, if using.

Serve immediately while chicken is warm and bacon is crisp.