Chopped Cobb Salad with Buttermilk-Herb Dressing

Season 2 boneless chicken breasts with ½ tsp salt and ½ tsp pepper, then sear in 1 tbsp extra-virgin olive oil over medium-high heat for 5 minutes per side until golden and 165°F (74°C) inside; rest 10 minutes and dice.

Meanwhile, cook 6 slices of bacon in a cold skillet over medium heat until deeply crisp and rendered, about 10 minutes; drain and crumble.

Lower 4 eggs into simmering water and cook exactly 7 minutes for jammy yolks, then shock in ice water, peel, and halve.

Whisk together ½ cup buttermilk, ¼ cup mayonnaise, 1 tbsp white wine vinegar, 1 minced garlic clove, 2 tbsp chopped chives, and 2 tbsp chopped parsley until smooth and emulsified.

Chop 1 large head of romaine into bite-sized ribbons and spread across a wide platter as a base.

Halve 1 cup cherry tomatoes and dice 1 avocado, tossing the avocado with a squeeze of lemon to prevent browning.

Arrange the chicken, bacon, eggs, tomatoes, avocado, and ½ cup crumbled blue cheese in tidy stripes across the romaine for the classic Cobb look.

Drizzle half the dressing overtop, crack fresh pepper generously, and serve remaining dressing on the side for passing.