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Ranch Chicken Cobb Salad with Easy Cottage Cheese Dressing

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This Ranch Chicken Cobb Salad combines juicy ranch-marinated chicken, crispy bacon, vibrant veggies, and a creamy cottage cheese ranch dressing for a hearty, protein-packed meal. It’s a fresh, satisfying salad that’s perfect for meal prep, entertaining, or a wholesome weeknight dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 1/2 cup buttermilk
  • 2 tbsp ranch seasoning mix
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • Pinch of salt & pepper
  • 1 cup low-fat cottage cheese
  • 1/4 cup buttermilk (or regular milk)
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh dill (or 1 tsp dried)
  • 1 tbsp chopped fresh chives
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 6 cups mixed salad greens (romaine, spinach, or your favorite mix)
  • 4 large eggs, hard-boiled and peeled
  • 6 slices thick-cut bacon
  • 1 large avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled blue cheese (or feta)
  • 1/2 small red onion, thinly sliced (optional)
  • Fresh chives or parsley, for garnish

Instructions

  1. In a zip-top bag or shallow dish, combine 1/2 cup buttermilk, 2 tbsp ranch seasoning, 1 tbsp olive oil, 1/2 tsp garlic powder, and a pinch of salt and pepper. Add chicken breasts and turn to coat. Marinate for at least 20 minutes (up to 2 hours in the fridge).
  2. While chicken marinates, lay 6 bacon slices in a cold skillet. Turn heat to medium and cook, flipping occasionally, until crispy (about 10 minutes). Transfer to a paper towel-lined plate and crumble when cool.
  3. Place 4 eggs in a saucepan, cover with water by an inch, and bring to a boil. Reduce to a gentle simmer and cook for 9-10 minutes. Cool in ice water before peeling. Slice or quarter.
  4. In a blender or food processor, combine 1 cup cottage cheese, 1/4 cup buttermilk, 2 tbsp mayo, 1 tbsp lemon juice, 1 tbsp dill, 1 tbsp chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp pepper. Blend until completely smooth. Adjust seasoning if needed.
  5. Heat a skillet or grill pan over medium-high. Remove chicken from marinade, letting excess drip off. Cook 5-6 minutes per side, until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then slice.
  6. While chicken cooks, halve cherry tomatoes, slice avocado, thinly slice red onion, and chop salad greens if needed.
  7. In a large salad bowl or platter, arrange greens as a base. Top with rows or sections of sliced chicken, crumbled bacon, eggs, avocado, tomatoes, blue cheese, and onion.
  8. Drizzle generously with cottage cheese ranch dressing and sprinkle with extra chives or parsley. Serve immediately.

Notes

Marinate chicken for maximum juiciness and flavor. Prep bacon, eggs, and dressing ahead for quick assembly. For a vegetarian version, omit chicken and bacon and add roasted chickpeas or tofu. Store components separately for best leftovers. Dressing keeps up to 3 days in the fridge.

Nutrition

Keywords: ranch chicken cobb salad, cottage cheese dressing, healthy cobb salad, high protein salad, meal prep salad, gluten free salad, easy chicken salad, summer salad, brunch salad

Find it online: https://norasfoods.com/ranch-chicken-cobb-salad-recipe-easy-cottage-cheese-dressing/