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Cobb Salad

Serves 1

  • 2 cups Lettuce (Romain, spinach, and or spring mix)
  • 1/2 cup Chicken
  • 2-3 grape tomatoes
  • 1-2 slices cooked bacon
  • 1 hard boiled egg
  • shredded carrots
  • sliced cucumber
  • 1-2 Tbsp Blue cheese or Feta cheese
  • Sliced avocado
  • Ranch dressing

Cook chicken and bacon, boil egg, and prepare the vegetables. Fill a large salad bowl with lettuce and top with all the vegetables and cheese. Drizzle the ranch dressing over the top, mix and enjoy.

This is such an easy dinner, there are so many variations and it is completely customizable. This list of ingredients is based off of a Traditional Cobb Salad but feel free to mix and match what you like. I like avocado but, Corey and the kids do not. We are not huge fans of Blue Cheese but like Feta and the type of chicken you use is what ever you have on hand. You can bake or pan fry breasts, thighs, or tenders or even bake or air fry breaded chicken. I like to make my own ranch but, store bought eats just as well! For the kids, one will eat the salad and the other I make a crudité plate with dipping sauce.

* Hard Boiled Eggs can be tricky. Place your eggs in a pot and cover with room temp water. Bring to a boil over high heat. When the water starts boiling turn off the heat and cover the pot with a lid. Leave the pot on the burner for 10 minutes. After the 10 minutes empty the hot water and fill with cold water and ice. When the eggs are cool enough they are ready to peel and use/eat.

* Bacon! We all love to eat it but, lets be real no one likes to stand at the stove and cook it. Cover a baking tray with aluminum foil and line up the bacon on it. Bake at 425 for 10-15 minutes depending on how crispy you like it. Watch it closely after 10 minutes, depending on how fatty it is it will burn quickly.

Buttermilk Ranch Dressing

Betty Crocker

  • 3/4 cup Mayonaise (Dukes)
  • 1/2 cup Buttermilk
  • 1 tsp parsley flakes
  • 1/2 tsp instant minced onion
  • 1/2 tsp salt
  • dash freshly ground black pepper
  • 1 clove garlic, mined

Combine all ingredients. Refrigerate for at least to hours before serving. Store in an airtight container.

  • Do not have buttermilk? Skip that trip back to the store. 1 cup of milk (preferably whole milk, but I use 2% or dairy free) and 1 Tbsp of vinegar (apple cider vinegar is great too) stir together and let sit for 5-10 minutes. Add to your recipe.
If you make and enjoy this recipe please comment and let me know how you and your family enjoyed it.

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Published by Ashley Rowe

Hi! My name is Ashley and I am a wife of almost 10 years and a mom of Irish twins Daisy (3) and Brady (2). I grew up in a small town and after college moved back to marry my Husband, Corey. I am not perfect at anything I do and will be the first to tell you I struggle with balancing life on the daily. Cooking and Baking are were I feel like I shine, but I enjoy learning and trying all the things.

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