Cobb Salad with Buttermilk Blue Cheese Dressing

This easy classic cobb salad is perfect for an easy spring or summer dinner!

It also works great when paired with leftovers, and will rock it as a potluck dish idea.

It’s also just as a classic cobb salad should be – full of different and contrasting textures and flavors, like breaded chicken, sweet cherry tomatoes, sharp bell peppers, hard-boiled egg, and salty bacon all layered on top of slightly bitter salad greens.

You could change it up any way you wish and add any old leftover protein or salad topping to it as well.

But it’s that buttermilk blue cheese dressing that I feel like drenching my entire life with.

Because, guys, this dressing.

It. is. the BUSINESS.

The buttermilk blue cheese dressing drizzled on is all you’d want from a salad dressing.

It’s cool and creamy, slightly tangy, and studded with chunks of funky blue cheese.

It’s also super simple to make and will keep for ages in your fridge- up to two straight weeks! Make sure it’s tightly covered and kept towards the back, not stored in the door.

And then proceed to just pour it over everything.

I love this classic cobb salad for lunch over the course of a few days- and that blue chese dressing makes me feel fancy-schmancy, too.

It’s that good.

Cobb Salad with Buttermilk Blue Cheese Dressing

Ruthy Kirwan

The buttermilk blue cheese dressing will keep for up to two weeks in the fridge; make sure it’s tightly covered and store it towards the back, where it’s coldest.

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Total Time 30 minutes mins

Servings 4

Ingredients

  

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For the chicken:

• 2 boneless, skinless chicken thighs skinless chicken thighs
• 4 tablespoons butter melted
• 1/2 cup panko breadcrumbs
• 2 tablespoons grated parmesan cheese

For the salad:

• 4 cups salad greens
• 1 bell pepper diced
• 2 hard boiled eggs peeled and diced
• 6-7 cherry tomatoes halved
• 5-6 slices bacon cooked crispy and minced

For the dressing:

• 1 cup buttermilk
• 1/4 cup mayonnaise
• 1 teaspoon apple cider vinegar
• 4 oz crumbled blue cheese

Instructions

 

Prep Ahead:

• In a large bowl, whisk the buttermilk, mayonnaise and vinegar together until smooth. Fold in the blue cheese crumbs.

Prepare From Prepped:

• Preheat the oven to 375*F.
• Combine the panko breadcrumbs and parmesan cheese together in a medium bowl, whisking with a fork.
• Coat the chicken thighs in melted butter, then roll in the panko breadcrumb and parmesan mixture.
• Line a baking sheet with aluminum foil, and arrange the chicken thighs side by side.
• Bake for 15 minutes, until the chicken is cooked through.
• While the chicken is cooking, arrange the salad. Place the salad greens in the bottom of a large salad bowl, then layer with the rest of the salad toppings, side by side, on top.
• Slice the chicken and add it to the salad.
• Drizzle the salad with blue cheese dressing and serve immediately.

Make From Fresh:

• Make the chicken: Preheat the oven to 375*F.
• Combine the panko breadcrumbs and parmesan cheese together in a medium bowl, whisking with a fork.
• Coat the chicken thighs in melted butter, then roll in the panko breadcrumb and parmesan mixture.
• Line a baking sheet with aluminum foil, and arrange the chicken thighs side by side.
• Bake for 15 minutes, until the chicken is cooked through.
• While the chicken is cooking, arrange the salad. Place the salad greens in the bottom of a large salad bowl, then layer with the rest of the salad toppings, side by side, on top.
• Make the dressing: In a large bowl, whisk the buttermilk, mayonnaise and vinegar together until smooth. Fold in the blue cheese crumbs.
• Slice the chicken and add it to the salad.
• Drizzle the salad with blue cheese dressing and serve immediately.

Tried this recipe?Let us know how it was!