Eat-More-(PASTURED)-Chicken Cobb Salad

Mix Salad Base

Salad Base:
6 cups chopped romaine lettuce 
2 cups mixed baby greens 
1 medium carrot, shredded 

Add Toppings

Toppings:   
2 cooked chicken breasts, grilled and sliced (or breaded and fried) 
4 strips bacon, cooked crisp and crumbled 
2 hard-boiled eggs, sliced 
1 cup grape tomatoes, halved
½ cup diced red onion
½ cup shredded Monterey Jack cheese 
½ cup shredded Cheddar cheese 
Optional: roasted corn kernels 

Make Dressing

Avocado Lime Ranch Dressing:

• 1 ripe avocado
• ½ cup mayonnaise
• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• 2 tablespoons buttermilk
• 1 tablespoon fresh cilantro, chopped
• 1 clove garlic, minced
• ½ teaspoon onion powder
• ¼ teaspoon salt
• Pinch of black pepper

Instructions:

1. Blend all dressing ingredients until smooth.
2. Add a splash of buttermilk if you'd like a thinner consistency.
3. Chill for 30 minutes before serving.

Assemble

1. Arrange the romaine, greens, and carrot in a large bowl.
2. Top with sliced chicken, bacon, eggs, tomatoes, and cheeses.
3. Drizzle with avocado lime ranch dressing or serve it on the side.
4. Toss just before eating.

Restaurant Accuracy Tips

• The restaurant version typically uses a mix of greens rather than romaine alone.
• For the most authentic flavor, use breaded chicken, fried and cut into bite-size pieces.
• The signature pairing is Avocado Lime Ranch dressing, though many people also enjoy it with a light vinaigrette.
• Serve the salad well chilled. Meal-prep tip: Keep the dressing, tomatoes, and bacon separate until serving to maintain freshness for up to 3 days in the refrigerator.