Summer Cobb Salad with Double Dill Ranch

why make this recipe

Summer Cobb Salad with Double Dill Ranch is a delicious way to enjoy fresh, summertime ingredients. It combines vibrant veggies, protein-packed chicken, and a creamy dressing that brings everything together. This salad is not just refreshing; it’s also filling and nutritious. Perfect for a light lunch or a satisfying dinner, it’s sure to please everyone at the table.

how to make Summer Cobb Salad with Double Dill Ranch

Ingredients:

• 6 cups chopped romaine lettuce
• 2 cups cherry tomatoes, halved
• 2 ripe avocados, sliced
• 4 large hard-boiled eggs, quartered
• 2 medium grilled chicken breasts, sliced
• 1 medium cucumber, thinly sliced
• 1 cup cooked or grilled sweet corn kernels
• 1/2 small red onion, thinly sliced
• 2 tablespoons fresh dill, finely chopped
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried dill weed
• Salt and black pepper to taste

Directions:

1. If grilling chicken or corn, preheat your grill or grill pan to medium-high heat.

2. In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic powder, fresh dill, dried dill, salt, and pepper until smooth. Chill the dressing in the fridge.

3. Grill chicken breasts until cooked through (about 5-6 minutes per side) and let them rest before slicing. If using fresh corn, grill until slightly charred and cut off the kernels.

4. In a large salad bowl or platter, arrange romaine, cherry tomatoes, cucumber, red onion, avocado, corn, and eggs in neat rows or toss gently for a mixed presentation. Add sliced chicken on top.

5. Drizzle generously with double dill ranch or serve it on the side. Sprinkle with a little extra fresh dill if desired.

6. Serve and enjoy the fresh, summery flavors.

   Tip: Prep veggies in advance and store them in cold water to keep them crisp. Marinate chicken in lemon juice and olive oil for extra flavor. Add avocado just before serving to prevent browning.

how to serve Summer Cobb Salad with Double Dill Ranch

Serve the Summer Cobb Salad with Double Dill Ranch as a main dish or a side dish. It’s great for picnics, barbecues, or family dinners. You can also offer extra dressing on the side for those who want more flavor.

how to store Summer Cobb Salad with Double Dill Ranch

To store leftover salad, keep the components in separate containers. Use an airtight container for the salad and another for the dressing. This will help keep everything fresh. Store in the refrigerator and consume within two days for the best taste and texture. Keep the avocado and dressing separate until ready to serve.

tips to make Summer Cobb Salad with Double Dill Ranch

• Use fresh and seasonal ingredients for the best flavors.
• Feel free to add other toppings like crumbled bacon or cheese for extra richness.
• For a vegetarian version, omit the chicken or replace it with grilled tofu.
• Make extra dressing to have on hand for other salads.

variation

You can customize this salad by adding your favorite vegetables, nuts, or fruits. Adding some grilled shrimp instead of chicken can also be a tasty variation.

FAQs

Q1: Can I make this salad ahead of time?
A1: Yes, you can prepare the ingredients ahead of time and store them separately in the fridge. Just add the dressing right before serving.

Q2: What can I use instead of Greek yogurt?
A2: You can substitute plain yogurt or even sour cream if you prefer a different flavor.

Q3: Is this salad gluten-free?
A3: Yes, all the ingredients listed are gluten-free, making this salad a great option for those with gluten sensitivities.

Summer Cobb Salad with Double Dill Ranch

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• Author: recipechangegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A refreshing and nutritious salad combining vibrant veggies, protein-packed chicken, and a creamy double dill ranch dressing, perfect for summer.

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Ingredients

Scale 1x2x3x

• 6 cups chopped romaine lettuce
• 2 cups cherry tomatoes, halved
• 2 ripe avocados, sliced
• 4 large hard-boiled eggs, quartered
• 2 medium grilled chicken breasts, sliced
• 1 medium cucumber, thinly sliced
• 1 cup cooked or grilled sweet corn kernels
• 1/2 small red onion, thinly sliced
• 2 tablespoons fresh dill, finely chopped
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried dill weed
• Salt and black pepper to taste

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Instructions

1. If grilling chicken or corn, preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic powder, fresh dill, dried dill, salt, and pepper until smooth. Chill the dressing in the fridge.
3. Grill chicken breasts until cooked through (about 5-6 minutes per side) and let them rest before slicing. If using fresh corn, grill until slightly charred and cut off the kernels.
4. In a large salad bowl or platter, arrange romaine, cherry tomatoes, cucumber, red onion, avocado, corn, and eggs in neat rows or toss gently for a mixed presentation. Add sliced chicken on top.
5. Drizzle generously with double dill ranch or serve it on the side. Sprinkle with a little extra fresh dill if desired.
6. Serve and enjoy the fresh, summery flavors.

Notes

Prep veggies in advance and store them in cold water to keep them crisp. Marinate chicken in lemon juice and olive oil for extra flavor. Add avocado just before serving to prevent browning.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 20g
• Cholesterol: 180mg