Description
A vibrant, sunshine-bright cobb salad layered with crisp romaine, sweet summer corn, juicy tomatoes, creamy avocado, tender grilled chicken, and velvety eggs, all drizzled with a cool and tangy double dill ranch that’s herby, fresh, and completely irresistible.
Ingredients
- Romaine lettuce: 6 cups, chopped
- Cherry tomatoes: 1 1/2 cups, halved
- Cucumber: 1 medium, thinly sliced
- Sweet corn kernels: 1 cup, roasted or boiled and cooled
- Red onion: 1/2 medium, thinly sliced
- Avocados: 2 medium, sliced
- Hard boiled eggs: 4 large, peeled and quartered
- Grilled chicken breast: 2 medium, about 12 ounces total, sliced
- Kosher salt and black pepper: to taste
- Fresh dill, for garnish: 1 tablespoon, chopped
- Greek yogurt: 1/2 cup
- Mayonnaise: 1/4 cup
- Buttermilk: 1/3 cup
- Lemon juice: 1 tablespoon, freshly squeezed
- Fresh dill, for dressing: 2 tablespoons, finely chopped
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Fine salt: 1/4 teaspoon, or to taste
- Freshly ground black pepper: 1/4 teaspoon, or to taste
Instructions
- Preheat Your Equipment: If roasting the corn, preheat the oven to 200°C, spread kernels on a sheet pan, and roast for 10 minutes until lightly charred, then cool.
- Combine Ingredients: In a small bowl, whisk Greek yogurt, mayonnaise, buttermilk, lemon juice, fresh dill, garlic powder, onion powder, salt, and pepper until smooth, then chill for at least 20 minutes.
- Prepare Your Cooking Vessel: Set out a large salad bowl or platter and make sure all vegetables are washed, dried, and ready to assemble.
- Assemble the Dish: Arrange romaine on the base, then add neat rows of tomatoes, cucumber, corn, red onion, avocado, chicken, and eggs. Season lightly with salt and pepper.
- Cook to Perfection: Ensure warm items like corn or chicken have cooled slightly so the greens stay crisp and vibrant.
- Finishing Touches: Drizzle the chilled double dill ranch over the top and sprinkle with extra chopped dill.
- Serve and Enjoy: Toss gently if desired and serve immediately for the freshest crunch and creamy balance.
Notes
- Note: Chill the dressing to deepen the herb flavors and keep the salad components crisp.
- Make ahead: Prep eggs, chicken, and dressing up to 2 days in advance, then assemble just before serving.
- Season in layers: A tiny pinch of salt on tomatoes and cucumbers boosts sweetness and overall flavor.
- Extra crunch: Add toasted sunflower seeds if you love a nutty bite.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 410
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 220 mg
Keywords: summer cobb salad,double dill ranch,gluten free salad,healthy chicken salad,meal prep salad,picnic salad,herb ranch dressing,fresh summer recipes