Blackened Chicken Cobb Salad with Buttermilk Herb Dressing

Whisk 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper. Pat chicken breasts dry and coat generously with the spice blend.

Heat 2 tbsp extra-virgin olive oil in a cast-iron skillet over medium-high until the oil shimmers without smoking. Sear chicken 5-6 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C). Rest 8 minutes, then slice.

Meanwhile, bring a pot of water to a rolling boil. Lower 4 eggs in gently and cook exactly 8 minutes for jammy yolks. Transfer to ice water, peel, and halve.

Cook 6 slices of bacon in a dry skillet over medium heat until deeply crisp, about 8 minutes. Drain and crumble.

In a bowl, whisk 1/2 cup buttermilk, 1/3 cup mayonnaise, 1 minced garlic clove, 2 tbsp lemon juice, 3 tbsp chopped chives, 2 tbsp chopped dill, and salt to taste until emulsified.

Arrange 8 cups chopped romaine on a large platter. Compose neat rows of chicken, egg, bacon, 1 diced avocado, 1 cup halved cherry tomatoes, and 3/4 cup crumbled blue cheese.

Drizzle half the dressing over the salad, sprinkle with cracked pepper, and serve the rest on the side.