Chopped Chicken Cobb Salad with Buttermilk Herb Dressing

Ingredients

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

Instructions

1. 1

   Bring a small saucepan of water to a rolling boil, lower 4 eggs in gently and cook 7 minutes for jammy yolks; transfer to ice water, then peel and quarter.

2. 2

   Cook 6 slices of bacon in a cold skillet over medium heat, turning until deeply crisp, about 8 minutes; drain on paper towel and crumble.

3. 3

   Season 1 lb (450 g) boneless chicken breasts with 1 tsp salt, ½ tsp pepper and ½ tsp smoked paprika.

4. 4

   Sear the chicken in 1 tbsp extra-virgin olive oil over medium-high heat for 5 minutes per side until an internal temperature of 165°F (74°C) is reached; rest 5 minutes, then dice.

5. 5

   Whisk ½ cup buttermilk, ¼ cup mayonnaise, 1 tbsp lemon juice, 1 minced garlic clove, 2 tbsp chopped fresh chives and 2 tbsp chopped parsley until the dressing emulsifies into a pourable cream.

6. 6

   Chop 1 large head of romaine into ½-inch ribbons and spread across a wide platter.

7. 7

   Arrange the chicken, bacon, eggs, 1 cup halved cherry tomatoes, 1 diced avocado and ½ cup crumbled blue cheese in tidy rows over the lettuce.

8. 8

   Just before serving, drizzle generously with the buttermilk-herb dressing and toss tableside so every bite catches the creamy tang.