Chicken Cobb Salad

Love the chick-fil-a cobb salad with avocado lime ranch dressing? Make it at home for a fraction of the cost! It is simply delicious.

📝 Ingredients

• 1 pound boneless skinless chicken breast (skinless chicken breast)
• 1/2 cup pickle juice
• 1/2 cup buttermilk
• 2 tsp powdered sugar
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/8 tsp celery salt
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup ranch dressing
• 1 Tbsp chopped cilantro
• 1/2 tsp lime juice
• 1/8 tsp lime zest
• 1/4 avocado (chopped)
• 2 tsp salted butter
• 1 cup corn (fresh or frozen)
• 6 cups chopped romaine lettuce
• 6 cups baby spinach
• 3/4 cup shredded monterey jack cheese
• 6 Tbsp bacon bits
• 4 large boiled eggs
• 16 grape tomatoes

👨‍🍳 Instructions

1. 1Combine chicken, buttermilk, and pickle juice in a gallon sized ziplock bag. Chill for 6-24 hours. Drain off and discard marinade. Let chicken sit at room temperature for about 20 minutes before cooking.
2. 2For dressing, blend all of the ingredients in a food processor or blender until smooth. Chill until ready to serve.
3. 3To roast the corn, heat a skillet over medium high heat. Add the butter and corn, cook and stir for 6-7 minutes, or until corn starts to brown. Set aside.
4. 4For chicken: Combine the powdered sugar, onion powder, garlic powder, paprika, salts, and pepper in a small bowl. Sprinkle over the chicken breast. Cook over medium high heat with the olive oil until internal temperature reaches 165 degrees, about 4-5 minutes per side. Let sit 5 minutes before cutting into cubes or slices.
5. 5While the chicken is cooking, chop the lettuce, sliced the eggs, and grate the cheese. Half tomatoes if desired.
6. 6To assemble salad, divide the lettuce and spinach between 4 plates. Top each with chicken, roasted corn, shredded cheese, bacon bits, sliced boiled egg, and tomatoes.
7. 7Either serve dressing on the side, or drizzle it over each salad.