Description
A fresh, colorful twist on the classic Cobb salad, loaded with summer veggies, grilled chicken, and topped with a creamy double dill ranch dressing.
Ingredients
Scale
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 ear of corn, grilled and kernels removed
- 1 avocado, diced
- 2 hard-boiled eggs, sliced
- 1/2 cup cooked bacon, crumbled
- 1/2 cup cucumber, diced
- 1/2 cup crumbled feta or blue cheese
- 1 grilled chicken breast, sliced
- Fresh dill for garnish
Double Dill Ranch Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried dill
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the double dill ranch by whisking together mayonnaise, sour cream, fresh and dried dill, lemon juice, garlic powder, salt, and pepper. Chill until ready to use.
- Arrange chopped romaine on a large serving platter or bowl.
- Top with rows or sections of cherry tomatoes, corn kernels, avocado, hard-boiled eggs, bacon, cucumber, cheese, and sliced grilled chicken.
- Drizzle generously with double dill ranch dressing.
- Garnish with fresh dill and serve immediately.
Notes
- Use rotisserie chicken for a quicker option.
- Substitute turkey bacon for a lighter version.
- The salad ingredients can be prepped ahead and assembled just before serving.
- Add seasonal fruits like strawberries or grilled peaches for a sweeter summer twist.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 430
- Sugar: 3g
- Sodium: 570mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 160mg
Keywords: cobb salad, summer salad, dill ranch, grilled chicken, healthy lunch, low carb salad