• For the Grilled Chicken:
• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• For the Herby Ranch Dressing:
• 1 cup mayonnaise (preferably avocado oil mayo)
• ½ cup buttermilk
• ¼ cup finely chopped fresh dill
• ¼ cup finely chopped fresh chives
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• For the Salad:
• 1 head romaine lettuce, washed and chopped
• ½ red onion, thinly sliced
• 6 large eggs, hard-boiled, peeled, and chopped
• 6 slices bacon, cooked until crispy and crumbled
• 2 cups heirloom tomatoes, cored and chopped
• 2 Persian cucumbers, thinly sliced
• 2 ripe avocados, pitted and diced
• 2 ears of corn, shucked
• 4 ounces feta cheese, crumbled
• Fresh basil and dill sprigs, for garnish

Step-by-Step Guide to Making the Perfect California Cobb Salad

This recipe is designed for home cooks of all skill levels. Follow these detailed instructions, and you’ll be enjoying a restaurant-worthy salad in no time!

1. Prepare the Herby Ranch Dressing: In a medium bowl, whisk together the mayonnaise, buttermilk, dill, chives, basil, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasonings as needed. For the best flavor, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. Tip: The dressing will thicken slightly as it chills.
2. Marinate the Chicken: In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 48 hours for maximum flavor. The longer it marinates, the more flavorful and tender the chicken will be.
3. Hard-Boil the Eggs: Place the eggs in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pan from the heat, cover, and let sit for 8 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel. Once cooled, peel and roughly chop the eggs. Tip: For perfectly cooked hard-boiled eggs, avoid overcooking! The ice bath is crucial for easy peeling.
4. Grill the Chicken and Corn: Preheat an outdoor grill to medium-high heat (about 400-450°F). Remove the chicken from the marinade and discard the marinade. Grill the chicken for 4-6 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). At the same time, grill the corn, turning occasionally, for 6-8 minutes, or until the kernels are lightly charred and tender. Remove the chicken and corn from the grill. Let the chicken rest for 5 minutes before slicing. Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Safety First: Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
5. Cook the Bacon: While the chicken and corn are grilling, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces. Prep Shortcut: For a quicker option, use pre-cooked bacon bits.
6. Assemble the California Cobb Salad: In a large salad bowl or on individual plates, arrange the chopped romaine lettuce as a base. Top with the sliced red onion, chopped hard-boiled eggs, crumbled bacon, chopped heirloom tomatoes, sliced cucumbers, diced avocado, grilled corn kernels, and crumbled feta cheese. Arrange the sliced grilled chicken over the top.
7. Dress and Serve: Drizzle the herby ranch dressing over the salad, or serve it on the side for those who prefer to dress their own salad. Garnish with fresh basil and dill sprigs before serving. Flavor Pairing: A squeeze of fresh lemon juice adds a bright, zesty finish to the salad.

Cooking Tips and Prep Shortcuts

• Make-Ahead Magic: Components of this salad can be prepped ahead of time. The dressing can be made several days in advance, the chicken can be marinated overnight, and the eggs can be hard-boiled a day ahead. Store each component separately in the refrigerator until ready to assemble.
• Grilling Alternatives: If you don’t have a grill, you can cook the chicken in a skillet on the stovetop. Simply heat a tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side, or until cooked through. The corn can also be cooked in the microwave or boiled.
• Prep Shortcut: Buy pre-chopped vegetables to save time. Many grocery stores offer pre-chopped lettuce, tomatoes, and cucumbers.
• Herb Hack: If you’re short on fresh herbs, you can substitute dried herbs. Use 1 teaspoon of dried dill, 1 teaspoon of dried chives, and ½ teaspoon of dried basil for the dressing.

Variations and Substitutions

This California Cobb Salad is incredibly versatile. Here are a few ideas to customize it to your liking:

Regional Alternatives

• Southwestern Twist: Add black beans, pinto beans, and corn. Use a chipotle ranch dressing for a spicy kick.
• Mediterranean Inspiration: Replace the feta with goat cheese, add Kalamata olives, and use a lemon-herb vinaigrette.
• Asian Fusion: Swap the ranch for a sesame-ginger dressing, add edamame, and sprinkle with toasted sesame seeds.

Dietary Substitutions

• Vegan: Substitute the chicken with grilled tofu or tempeh. Use vegan mayonnaise for the dressing and omit the eggs and bacon. Nutritional yeast can mimic the cheesy flavor of feta.
• Gluten-Free: This recipe is naturally gluten-free. Just ensure that all ingredients, especially the dressing, are certified gluten-free.
• Dairy-Free: Use dairy-free mayonnaise and omit the feta cheese or substitute with a dairy-free alternative. Replace buttermilk with a mixture of dairy-free milk and lemon juice.