A healthy, hearty, and quick ranch dressing with buttermilk that is to die for.
I made BBQ Chicken Salad two weeks ago and had tons of veggies left in the fridge. Instead of making it again, I made a glorified Cobb salad instead.
What is in this glorified Cobb salad? You can use any vegetables you like, but I used corn kernels and black beans along with Roma tomatoes, Avocado, and hard-boiled eggs. A Cobb salad is not complete without eggs. At the last minute, I added some bacon to give it that crispy, salty goodness.
I couldn’t resist making a homemade ranch dressing. I had a store-bought bottle of Ranch in my fridge, but let’s face it – homemade Ranch is better. Especially when buttermilk comes into play, this dressing is amazing when combined with the chicken that has been coated in a subtle BBQ sauce. Die. For. Jason, my anti-salad eating friend, refused to share and ate it all!
Ingredients
- Four slices of bacon diced
- Two thinly sliced, boneless, and skinless chicken breasts
- To taste, add Kosher Salt and freshly ground Black Pepper
- Add more BBQ sauce to your taste.
- Two large eggs
- 6 cups romaine lettuce chopped
- 2 Roma tomatoes, diced
- Avocado, half, seeded, peeled, diced
- 1 cup canned corn kernels drained
- 1 cup black beans canned, rinsed and drained
Dressed in Buttermilk Ranch, this dress is a great choice for the summer.
- Half a cup of buttermilk
- 1/4 cup plain Greek yogurt
- 1/4 cup sour cream
- Half a teaspoon of dried dill
- Half a teaspoon of dried parsley
- 1/4 teaspoon of garlic powder
- To taste, add Kosher Salt and freshly ground Black Pepper
Instructions
- To make buttermilk ranch, combine buttermilk, Greek Yogurt, Sour Cream, Dill, Parsley, Garlic Powder, Salt, and Pepper to taste in a small dish. Set aside.
- Heat a large pan over medium-high heat. Add the bacon and cook for 6-8 minutes until crispy and brown. Transfer to a plate lined with paper towels; set aside.
- Add salt and pepper to taste. Add chicken breasts to the skillet and cook for 3-4 minutes on each side, flipping them once. Let cool before dicing into bite-size pieces.
- Add the chicken to a medium-sized bowl and combine with the BBQ sauce. Set aside.
- Cover the eggs with 1 inch of cold water in a large pan. Bring to a rolling boil and simmer for one minute. Cover the eggs with a lid that fits snugly and remove them from heat. Set aside for 8-10 minutes. Drain and cool the eggs before peeling or dicing.
- Place romaine lettuce into a large bowl. Add rows of bacon and BBQ chicken. Top with tomatoes, avocados, corn, beans, and eggs.
- Serve immediately with Buttermilk Ranch Dressing.
