Buttermilk Chicken Cobb Salad Recipe
Crispy buttermilk chicken, shredded iceberg, fresh avocado, back bacon, hard-boiled egg, cherry tomatoes, corn, cilantro, Cheddar & tortilla strips. Jalapeno ranch.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Chicken
In a bowl, marinate the chicken breasts in buttermilk for at least 1 hour or overnight for best results. Remove and season with salt and pepper.
- 2
Cook the Chicken
Heat a skillet over medium heat. Cook the marinated chicken breasts for about 6-7 minutes on each side until golden brown and cooked through. Let it rest before slicing.
- 3
Cook the Bacon
In the same skillet, cook the back bacon until crispy. Remove and let drain on paper towels.
- 4
Prepare the Salad Base
In a large bowl, combine shredded iceberg lettuce, diced avocado, halved cherry tomatoes, corn, and chopped cilantro.
- 5
Assemble the Salad
Slice the cooked chicken and hard-boiled eggs. Add them on top of the salad base along with crispy bacon, shredded cheddar cheese, and tortilla strips.
- 6
Serve
Drizzle with jalapeno ranch dressing before serving.
