Go Back

Cobb Salad with Honey Mustard Ranch Dressing

Ingredients

  • Chicken and Corn
  • Olive oil
  • 1 ½ tsp paprika
  • 1 tsp kosher salt
  • ¾ tsp ground cumin
  • ¼ tsp thyme leaves
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper
  • 2 boneless skinless chicken breasts (~ ¾ - 1 pound)
  • 1 ½ cup corn kernels, fresh or frozen

  • Dressing
  • ½ cup mayonnaise
  • ¼ cup buttermilk
  • 2 Tbsp Dijon mustard
  • 2 Tbsp honey
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • pinch of cayenne pepper
  • ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper

  • Salad
  • 1 head iceberg lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cubed
  • 10 slices bacon, cooked and crumbled
  • 4 hard-boiled eggs, chopped

Instructions

  • Baked Chicken
  • Preheat the oven to 350° F
  • Line a baking sheet with parchment paper and lightly coat with oil.
  • In a small bowl, combine 1 tablespoon oil, paprika, salt, cumin, thyme, black pepper, and cayenne.
  • Rub the seasoning all over the chicken.
  • Place the chicken on the baking sheet and bake until cooked through but still juicy (~ 15 to 20 minutes)
  • Transfer the chicken to a plate and when cool enough to handle, cut into small bite-size pieces

  • Charred Corn
  • Arrange the corn on a separate baking sheet that's been lightly coated with oil
  • Change the temp on your oven to low broil
  • Broil the corn until just slightly charred (~ 5 to 6 minutes). Keep a close eye on them, so they don't burn
  • Remove from the oven and let cool

  • Dressing
  • In a small bowl, add the mayo, buttermilk, mustard, honey, oregano, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
  • Whisk to combine
  • Refrigerate until ready to use

  • Salad
  • Arrange the lettuce on a serving platter or in a big salad bowl.
  • Top with the tomatoes, avocado, bacon, roasted corn, eggs, and chicken.
  • Drizzle the dressing to taste over the salad
  • Serve immediately.
  • Any leftover dressing keeps in the fridge for a week or so.