Summery Cobb Salad with Buttermilk Dressing
By 
Yields:
4
Prep Time:
20 mins
Total Time:
30 mins
Jump to recipeThis riff on the classic cobb is almost too gorge to eat.
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Ingredients
- 1/4 cup plus 1 tbsp. Greek yogurt
- Juice of 1 lemon
- 2 tsp. Dijon mustard
- 1 small garlic clove, minced
- 1/2 cup low-fat buttermilk
- 2 Tbsp. freshly chopped parsley (or chives)
- kosher salt
- Freshly ground black pepper
- 4 slices bacon
- 2 hearts Romaine, halved, cored, and chopped
- 1 avocado, diced
- 1/2 pt. Grape Tomatoes, halved lengthwise
- 1 large ear corn, kernels removed (1 cup)
- 1 cup shredded rotisserie chicken
Directions
- Step 1In a medium bowl, whisk together yogurt, lemon juice, Dijon, and garlic, then slowly pour in buttermilk, whisking constantly. Whisk in parsley and season with salt and pepper. Place in fridge until ready to use.
- Step 2In a large skillet over medium-high heat, cook bacon until brown and crisp, about 8 minutes. Drain on a paper towel-lined plate until cool, then crumble.
- Step 3Place lettuce in a large bowl. For a pretty presentation, arrange toppings into colorful stripes: avocados, tomatoes, corn, bacon, and chicken. Drizzle with buttermilk dressing and serve.
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