Cobb Salad With Homemade Ranch

                         Serves 2 Salads                  

Salad:

• 4 slices bacon, diced
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons BBQ sauce, or more, to taste
• 2 large eggs
• 6 cups chopped romaine lettuce
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 1 cup canned corn kernels, drained
• 1 cup canned black beans, drained and rinsed

Ranch:

• 1/2 cup buttermilk
• 1/4 cup plain Greek yogurt
• 1/4 cup sour cream
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste

• To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl; set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
• To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn and beans.
• Serve immediately with buttermilk ranch dressing.

Recipe from Damn Delicious, as adapted from The Kitchn