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Spring BLT Cobb Salad with Creamy Dill Dressing

Spring BLT Cobb Salad with Creamy Dill Dressing

  • Yield: 4 servings 1x



For the Dressing:

  • ½ cup plain Greek yogurt (2% or full fat)
  • ¼ cup sour cream
  • 2 scallions, finely chopped
  • Zest and juice of 1 lemon
  • ¼ cup fresh dill, chopped
  • Salt and pepper, to taste

For the Salad:

  • 68 cups mixed baby greens
  • 6 slices bacon, cooked and chopped
  • 2 cups cooked and diced chicken breast (I love using leftover chicken or a store-bought rotissierie chicken for salads like this)
  • 23 hard-boiled eggs, halved (soft-boiled also would be awesome)
  • 1 avocado, sliced or chopped
  • 1 cup cherry or grape tomatoes, halved
  • Sliced radishes (add as much as you like)
  • Sliced red onion (add as much as you like)
  • ½ cup blue or feta cheese, crumbled


For the Dressing:

  1. In a bowl, whisk together all the ingredients and season, to taste, with salt and pepper.
  2. If a smoother dressing is preferred, add all the ingredients to a blender and blend until smooth.
  3. This will taste even better if you can make it ahead – it just gets better and better as it sits.

For the Salad:

  1. On a large serving platter, spread the greens out in an even layer.
  2. Top with the bacon, chicken, eggs, avocado, tomatoes, radishes, and red onion.
  3. Crumble the cheese over the top of everything and season the entire salad with a little salt and pepper.
  4. Drizzle the salad with as much of the dressing as you prefer. Serve!