Name: Southwest Chicken Cobb Salad
Ingredients: 3 Southwest grilled chicken breast, cooked and diced; 1/4 cup mayonnaise, light or regular; 1/2 cup sour cream, light (can sub plain Greek yogurt); 1/4 cup buttermilk; 1 Tbsp Dijon mustard; 1 Tbsp honey; 1/2 tsp garlic powder; 1/4 heaping tsp dried oregano; 1/4 tsp onion powder; 1/4 tsp paprika, or smoked paprika; Pinch of cayenne pepper; Pinch of salt and pepper, plus more to taste; 1-2 cups frozen corn, thawed and patted dry; 3 heads romaine lettuce, chopped; 1-2 cups cherry tomatoes, halved; 1-2 avocados, chopped or sliced (I left these out); 6-10 slices bacon, cooked and crumbled; 4-6 hard-boiled eggs, chopped

Ingredients

Scale

3 Southwest grilled chicken breast, cooked and diced

Honey Mustard Ranch:

1/4 cup mayonnaise, light or regular
1/2 cup sour cream, light (can sub plain Greek yogurt)
1/4 cup buttermilk
1 Tbsp Dijon mustard
1 Tbsp honey
1/2 tsp garlic powder
1/4 heaping tsp dried oregano
1/4 tsp onion powder
1/4 tsp paprika, or smoked paprika
Pinch of cayenne pepper
Pinch of salt and pepper, plus more to taste

Salad:

1-2 cups frozen corn, thawed and patted dry
3 heads romaine lettuce, chopped
1-2 cups cherry tomatoes, halved
1-2 avocados, chopped or sliced (I left these out)
6-10 slices bacon, cooked and crumbled
4-6 hard-boiled eggs, chopped

Instructions

For the dressing, combine all the ingredients in a blender or bowl and process/whisk until well-combined. I like to use a blender bottle. Adding more buttermilk to thin the consistency desired. Add additional salt and pepper, to taste, if needed. Refrigerate until ready to use (the dressing can be made several days in advance).
For the salad, place the lettuce on a platter or in a large bowl. Arrange the corn, tomatoes, avocados, bacon, eggs, and cooked chicken on top of the lettuce in sections. I like to put all the toppings in bowls and let everyone build their own salad. Serve with the dressing. Serves 6 as a main dish.