Chopped Chicken Cobb Salad with Buttermilk-Herb Dressing

Name: Chopped Chicken Cobb Salad with Buttermilk-Herb Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Salads and bowls
Ingredients: 570 g boneless skinless chicken thighs; 1 tsp smoked paprika; 1 tbsp extra-virgin olive oil; 6 bacon slices; 4 eggs; 0,5 cup buttermilk; 0,25 cup mayonnaise; 1 tbsp lemon juice; 1 garlic clove, minced; 2 tbsp fresh chives, chopped; 2 tbsp fresh dill, chopped; 1 romaine lettuce; 1,5 cup cherry tomatoes, halved; 1 avocado; 0,5 cup blue cheese, crumbled

A generous chopped salad layered with smoky bacon, jammy eggs, blue cheese and juicy roasted chicken, all coated in a tangy buttermilk-herb dressing.

Time: 40 min
Servings: 4
Level: Easy

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

8 steps · tick them off as you cook

Season 1.25 lb (570 g) boneless chicken thighs with 1 tsp smoked paprika, 1/2 tsp garlic powder, salt and pepper.
Heat 1 tbsp extra-virgin olive oil in a skillet over medium-high heat until it shimmers without smoking, then sear the thighs 5-6 minutes per side until deeply golden and the internal temperature reads 165°F (74°C); rest 5 minutes and chop.
5-6 minutes
Meanwhile, lay 6 slices of bacon in a cold skillet, then set over medium heat and cook until mahogany and crisp, about 8 minutes; drain and crumble.
8 minutes
Lower 4 eggs into simmering water for exactly 7 minutes, plunge into an ice bath, peel and halve for that jammy yolk.
7 minutes
Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 minced garlic clove, 2 tbsp chopped chives and 2 tbsp chopped dill until the dressing emulsifies into a pourable ribbon; season to taste.
Finely chop 1 large head of romaine and spread it across a wide platter as a leafy canvas.
Arrange the chicken, bacon, eggs, 1.5 cups halved cherry tomatoes, 1 diced avocado and 1/2 cup crumbled blue cheese in tidy rows for that classic Cobb look.
Drizzle half the dressing over the top, toss tableside and pass the rest alongside.

Chef's tip

Start the bacon in a cold pan — this renders the fat slowly and yields shatteringly crisp strips without curling or burnt edges, and the reserved fat can be whisked into the dressing for extra smoky depth.