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Summer Cobb Salad with Crispy Chicken Cutlets & Homemade Buttermilk Ranch

A crisp, colorful Cobb loaded with summer produce, blue cheese and croutons, topped with crispy chicken cutlets and creamy homemade buttermilk ranch.
Print Recipe
Course Salad
Cuisine American
Servings 6 servings (serves 4–6)

Ingredients
  

For the Salad

  • 6 cups chopped romaine or butter lettuce
  • 1 cup cherry tomatoes halved
  • 1 large cucumber chopped
  • 1/4 cup thinly sliced red onion
  • 1 cup grilled corn fresh or frozen + charred in a skillet works too!
  • 1/2 cup crumbled blue cheese
  • 1 cup crunchy croutons
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • 1/2 to 3/4 cup Homemade Buttermilk Ranch Dressing
  • Crispy Chicken Cutlets below

Crispy Chicken Cutlets

  • 2 thin-sliced chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 1 1/2 cups Italian-style breadcrumbs
  • Olive oil or avocado oil for frying

Homemade Buttermilk Ranch

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried chives or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice optional

Instructions
 

  • Ranch: In a bowl, whisk together the mayo, sour cream, and buttermilk until smooth. Stir in all herbs and spices. Add lemon juice for extra brightness if desired.
  • Pour into a mason jar or airtight container and refrigerate for at least 30 minutes so the flavors come together.
  • Chicken: Pat the chicken dry and season both sides with garlic powder, onion powder, paprika, salt, and pepper.
  • Set up three shallow bowls: flour, beaten eggs, and breadcrumbs. Dredge each piece in flour, dip into the eggs, then coat in breadcrumbs.
  • Heat a shallow layer of oil in a skillet over medium heat. Cook the cutlets about 3–4 minutes per side, until golden brown and cooked through.
  • Transfer to a paper towel-lined plate and rest a few minutes before chopping into bite-sized pieces.
  • Salad: Add the chopped lettuce to a large serving bowl or platter and fluff gently with tongs.
  • Arrange the tomatoes, cucumbers, onion, grilled corn, blue cheese, herbs, and croutons over the greens. Top with the chopped chicken.
  • Drizzle generously with homemade ranch and toss gently before serving.

Notes

Make the ranch ahead so the flavors develop. Keep croutons separate until serving so they stay crunchy. Add avocado or hard-boiled eggs for extra richness.