Cobb Salad with Buttermilk Ranch
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A layered mason jar Cobb salad with buttermilk ranch at the bottom, bacon, egg, chicken, tomato and blue cheese above, and romaine on top. Pack two jars for easy lunches.
Ingredients
Dressing
- 2 tbsp light mayonnaise
- 1/4 cup 1% buttermilk
- 1/4 cup chopped scallion
- 1/4 tsp kosher salt
- 1/8 tsp each garlic powder, onion powder, dried parsley, dried basil
- Freshly ground black pepper
Salad
- 2 strips bacon
- 10 quartered grape tomatoes
- 2 oz diced avocado (add when serving)
- 2 large hard-boiled eggs diced
- 4 oz grilled chicken diced
- 1/2 oz blue or gorgonzola cheese crumbled
- 4 cups chopped romaine
Equipment
- large quart jars
- whisk
- mixing bowl
- skillet
Directions
- Prepare: Whisk the eight dressing ingredients until smooth. Fry the bacon until crisp and chop it once cool. Hard-boil the eggs and chill them, and use chicken that is cooked and cooled.
- Assemble: Split the dressing between two jars. Share the chicken, tomatoes, eggs, cheese, and bacon evenly between them, and top with romaine. Add freshly chopped avocado when you eat.
- Store: Refrigerate right away; plan to eat within 1–2 days of packing, since the jars hold cooked chicken and eggs.
- Serve: Keep the jar upright until mealtime. Pour it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 405g | Calories: 402kcal | Carbohydrates: 14g | Protein: 34g | Fat: 24g | Saturated Fat: 6.7g | Trans Fat: 0g | Cholesterol: 320mg | Sodium: 789mg | Potassium: 949mg | Fiber: 5.3g | Sugar: 6.9g | Vitamin A: 9520IU | Vitamin C: 21mg | Calcium: 170mg | Iron: 3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 salads; 1% buttermilk counted as lowfat buttermilk, chopped scallion counted as green onions, bacon counted as cooked bacon, grilled chicken counted as roasted chicken breast, blue or gorgonzola cheese (the first choice counted). Brands and portions vary, so use it only as an approximation.