Chopped Cobb Salad with Buttermilk-Herb Dressing

Ingredients

• 2 unit boneless chicken breasts
• 1 tbsp extra-virgin olive oil
• 6 unit bacon slices
• 4 unit eggs
• 0,5 cup buttermilk
• 0,25 cup mayonnaise
• 1 tbsp white wine vinegar
• 1 unit garlic clove
• 2 tbsp fresh chives, chopped
• 2 tbsp fresh parsley, chopped
• 1 unit romaine lettuce
• 1 cup cherry tomatoes
• 1 unit avocado
• 0,5 cup blue cheese, crumbled

Instructions

1. 1

   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.

2. 2

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

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 7

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

8. 8

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