Chopped Chicken Cobb Salad with Buttermilk-Herb Dressing

Ingredients

• 570 g boneless skinless chicken thighs
• 1 tsp smoked paprika
• 1 tbsp extra-virgin olive oil
• 6 unit bacon slices
• 4 unit eggs
• 0,5 cup buttermilk
• 0,25 cup mayonnaise
• 1 tbsp lemon juice
• 1 unit garlic clove, minced
• 2 tbsp fresh chives, chopped
• 2 tbsp fresh dill, chopped
• 1 unit romaine lettuce
• 1,5 cup cherry tomatoes, halved
• 1 unit avocado
• 0,5 cup blue cheese, crumbled

Instructions

1. 1

   Season 1.25 lb (570 g) boneless chicken thighs with 1 tsp smoked paprika, 1/2 tsp garlic powder, salt and pepper.

2. 2

   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.

3. 3

   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.

4. 4

   Lower 4 eggs into simmering water for exactly 7 minutes, plunge into an ice bath, peel and halve for that jammy yolk.

5. 5

   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.

6. 6

   Finely chop 1 large head of romaine and spread it across a wide platter as a leafy canvas.

7. 7

   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.

8. 8

   Drizzle half the dressing over the top, toss tableside and pass the rest alongside.