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Chicken Cobb salad with ranch dressing


  • Preheat oven to 220°C fan forced (240°C normal).
  • Place the chicken in a roasting tray, skin side down, and sprinkle with a little oil, seasonings and the juice of 1 lemon. Then cook in the oven for about 10 mins until the chicken is cooked and skin is crispy. Cut the chicken into thick slices.
  • While chicken is cooking, cook the potatoes in plenty of lightly salted, boiling water. Drain, allow to cool a little and then thickly slice.
  • To make the dressing, mix together the mayonnaise, sour cream, buttermilk, parmesan, anchovies, Tabasco, Worcestershire and a squeeze of lemon juice. Taste for seasoning and set aside.
  • When ready to serve, mix the dressing with a little warm water to reach dressing consistency.
  • At the same time, blanch the beans in plenty of lightly salted, boiling water. Drain well.
  • Then place the tomatoes, eggs, blue cheese, potatoes, avocadoes, lettuce and beans in a large bowl and toss with dressing to taste.
  • Heat a little oil in a non-stick pan and briefly fry the prosciutto until crisp. Drain well on paper towels and then crumble.
  • To serve, mound the salad on individual plates and top with the chicken and prosciutto.


  • 4 chicken breasts, skin on
  • olive oil
  • sea salt & freshly ground pepper
  • 1½ lemons
  • 6 kipfler potatoes, peeled
  • 4 tbsp mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp buttermilk
  • 3 tbsp freshly grated parmesan
  • 2-3 anchovies, finely chopped
  • a splash of Tabasco
  • a splash of Worcestershire
  • 16 green beans, topped & tailed & halved
  • 1 punnet cherry tomatoes, halved
  • 4 soft boiled eggs, quartered
  • ¼ cup rindless blue cheese, crumbled
  • 1-2 avocadoes, chopped
  • inner leaves of 1 cos lettuce, torn
  • 8 thin slices of prosciutto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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