Cobb Salad with Buttermilk Blue Cheese Dressing
This salad is perfect for an easy spring or summer dinner, works great when layered 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
But it’s the buttermilk blue cheese dressing that I feel like drenching my entire life with.
Because guys, this dressing.
It. is. the BUSINESS.
This buttermilk blue cheese dressing is 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, it’s that good.
- 2 boneless , skinless chicken thighs
- 4 tablespoons butter , melted
- 1/2 cup panko bread crumbs
- 2 tablespoons grated parmesan cheese
- 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
- 1 cup buttermilk
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 4 oz crumbled blue cheese
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 miinutes, 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.
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.