Chicken Cobb* Recipe

Prepare and season chicken

Pat chicken breasts dry. If breasts are thick, butterfly or pound to an even 1/2–3/4 inch thickness. Rub with 2 tbs olive oil, smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp pepper. Reserve.

Grill method

Preheat grill or grill pan to medium-high. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove, tent with foil, and rest 5 minutes before slicing thinly across the grain.

Fry method

If frying, place chicken in buttermilk and let sit 15–30 minutes. Combine flour, cornstarch, a pinch of salt and pepper in a shallow dish. Heat 1 cup vegetable oil in a skillet over medium-high heat until shimmering (about 350°F/175°C). Dredge chicken in flour mixture, shake off excess, and fry 3–5 minutes per side until golden and internal temp 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain and rest 5 minutes, then slice across the grain.

Cook bacon in a skillet over medium heat until crisp, 8–10 minutes, turning occasionally. Transfer to paper towels to drain, then crumble or chop into bite-sized pieces.

Place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then reduce heat and simmer 7 minutes for firm-yolk but still slightly creamy; or 9–10 minutes for fully hard-boiled. Transfer to an ice bath for 5 minutes. Peel and quarter.

If using frozen corn, heat a small skillet over medium heat with 1 tsp olive oil. Add corn and cook 3–4 minutes until slightly golden. If using canned corn, drain and briefly sauté for 2 minutes. Season with a pinch of salt and a squeeze of lemon if desired.

Wash and dry romaine, then chop or tear into bite-sized pieces. Halve tomatoes and cut into wedges or dice, depending on preference. Pit and slice or dice the avocado; toss avocado with 1 tsp lemon juice to slow browning. Crumble blue cheese if needed.

On a large platter or in individual bowls, layer the chopped romaine as the base. Arrange sliced grilled or fried chicken, crumbled bacon, corn, tomato wedges, avocado slices and quartered eggs in rows or sections over the lettuce so components are visible and easy to pick. Sprinkle blue cheese crumbles evenly over the top.

Drizzle ranch dressing over the salad or serve on the side. Finish with a pinch of salt and fresh ground pepper, and garnish with chopped chives or parsley if using.

Serve immediately so the chicken stays warm and the avocado remains fresh. Leftovers: store components separately (dressing and avocado aside) in airtight containers for up to 2 days.