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Cobb Salad with Buttermilk Blue Cheese Dressing

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.
Total Time30 minutes
Servings: 4
Author: Ruthy Kirwan

Ingredients

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.