Taco Seasoned Seared Chicken Cobb Salad with Avocado Ranch

I am truly a fan of salads, but making a gigantic summertime Cobb salad that is a meal in one is a particular favorite for me.

The cool creamy avocado ranch over all the refreshingly crisp lettuce, sweet tomatoes and niblets of corn, along with salty bits of speck, prosciutto or bacon is a fabulous combination.

I add gorgeously seared chicken breasts that have been thoughtfully seasoned with my favorite taco seasoning blend from a recipe given to me by my friend Sarah.  The chicken is juicy and the seasoning is so robust. That avocado ranch dressing really complements these and they add a powerful additional punch of protein to this hefty salad.

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I use a fabulous Taco Seasoning Blend recipe given to me by my friend Sarah to make a flavorful seared crust on the chicken,

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You could truly add anything you like to the salad, but these were my particular pics for this time around.  Try avocado, carrots, radishes or cucumber.  Any bounty from your garden will do!

This creamy avocado ranch is so simple to make and with so few ingredients.  An Immersion Blender does the trick in short order or you can use a regular blender.

An Immersion Blender is an easy way to put together creamy dressings & sauces.  I love this one!

I crisp up some speck (smoked and thinly sliced Italian ham), which adds a fabulous salty crunch.  You could also use prosciutto, bacon or even microwave bacon as a great shortcut.  No judgement here,

Parchment paper makes for easy clean up.  I am typically lining my NordicWare baking sheets with it.

I do love that this is a perfect summertime dish and can imagine dining alfresco, placing satisfying, mouthfuls onto a fork and digging in.   

The cutest wooden salad tongs to gently toss this salad.

A classic large white serving bowl is just what you need here.

Taco Seasoned Seared Chicken Cobb Salad with Creamy Avocado Ranch


2 skinless, boneless chicken breast (seared using Sarah's Taco Seasoning Blend). Or use any chicken of your preference.  See below.
4 ounce package prosciutto or speck (you can also use crisped bacon)
1 large head romaine lettuce, chopped and stem discarded
1/2 pintcherry tomatoes, cut in half
1/2 cup corn kernels (from frozen & thawed)
Croutons (I love my Everything Bagel Croutons for this recipe)
1 Recipe Avocado Buttermilk Ranch (below)


Avocado Buttermilk Ranch

2/3 cup buttermilk
1/2 avocado
1/4 cup mayonnaise. (I love Chosen Foods Avocado Oil Mayo)
1 garlic clove
1 tablespoon freshdill
1 small handful fresh parsley or cilantro
1/2 teaspoon sea salt
1/2 teaspoon pepper'


Place all ingredients into a blender, or as I did, add into a container and blitz with an immersion blender to smooth, creamy consistency.


To make the salad:


Prepare the chicken - I split my chicken breasts in half lengthwise to make thinner slices. Sprinkle liberally with taco seasoning blend of choice & salt as needed (but Sarah's Taco Seasoning Blend is fabulous).  Sear off in an iron skillet with a bit of olive or avocado oil.  Let cool slightly then slice on the diagonal & set aside.  You can also use shredded store bought rotisierre chicken.
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Prepare Speck or Prosciutto.  Place on abaking sheet lined with parchment paper.  Place in a 400 degree oven for 8-10 minutes until crispy.  Pat excess oil off with paper towel & set aside.
You can use prepared, crisped bacon (even microwave version if you prefer)


Prepare the croutons.  My Everything Bagel Croutons are perfect for this or purchase store bought croutons.   No judgement here.


Prepare the Avocado Buttermilk ranch according to the recipe or you can purchase a good quality bottled ranch if you need a shortcut. (Like Bolthouse Farms)


Assemble the salad.


Start by adding the shredded or chopped romaine to a large serving bowl.


In neat rows (just 'cuz it looks so pretty) add the corn, tomatoes, speck or prosciutto and croutons.  Top with slivers of chicken breast    .


Drizzle with the  Avocado Ranch & toss before serving or simply let everyone fill their plates & drizzle with dressing.
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