Blackened Chicken Cobb Salad with Buttermilk Herb Dressing

Ingredients

• 2 pieces boneless skinless chicken breasts
• 2 tsp smoked paprika
• 2 tbsp extra-virgin olive oil
• 4 pieces large eggs
• 6 pieces bacon slices
• 8 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 piece avocado, diced
• 0,75 cup blue cheese, crumbled
• 0,5 cup buttermilk
• 0,33 cup mayonnaise
• 2 tbsp lemon juice
• 2 tbsp fresh dill, chopped
• 3 tbsp fresh chives, chopped

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

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