A lighter take on one of the best salads ever made: the chicken cobb.
- 1/2 cup buttermilk
- 1/2 cup plain greek yogurt
- 1 teaspoon dried dill
- 1 teaspoon Italian parsley, minced
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- 2 slices bacon
- 1 chicken breasts, boneless and skinless 1 tablespoon olive oil
- 3 cups mixed baby greens, slightly packed
- 1/2 avocado(s), pitted and diced
- 1 diced tomato
- 1/4 cup garbanzo beans, drained
- 2 tablespoon blue cheese crumbles
- To make the dressing, combine the buttermilk, greek yogurt, dried dill, parsley, garlic powder, 1/2 teaspoon. kosher salt, 1/2 teaspoon. pepper, Worcestershire sauce, and cayenne pepper in a medium mixing bowl and whisk together well. If too thick, add additional buttermilk to thin. Set aside.
- Heat a skillet over medium heat and add the bacon. Cook until crispy, about 8-10 minutes. Once crispy, remove from pan and drain. Once cooled, break into crumbles. Set aside.
- Season chicken with 1 teaspoon. salt and 1/2 teaspoon. pepper. Heat the olive oil over medium-high heat and cook chicken until well-browned on both sides, about 6-8 minutes per side. Once browned, remove from heat. Slice chicken across the grain into bite-size pieces. Set aside.
- Assemble the salad by evenly filling your salad bowls with the mixed greens and then adding the bacon crumbles, diced avocado, diced tomato, garbanzo beans, chicken and blue cheese crumbles in separate, small piles on top.
- Pour dressing over the salad and serve.