Crescent City Cobb Recipe

Make the dressing

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 3/4 cup crumbled blue cheese, 1 tsp white wine vinegar, 1 tsp lemon juice, 1/4 tsp Worcestershire sauce and 1/2 tsp finely minced garlic. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust thickness with more buttermilk if needed. Refrigerate at least 30 minutes to let flavors meld.

Prepare chicken

Pound or butterfly 2 boneless skinless chicken breasts to an even thickness (about 3/4 inch). Pat dry with paper towels.

In a small bowl combine 2 tablespoons olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rub the mixture evenly over both chicken breasts and let rest 10 minutes at room temperature.

To grill: preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). To pan-fry: heat a large skillet over medium-high heat with 1 tablespoon oil, sear chicken 4–6 minutes per side until cooked through. Remove from heat and let rest 5 minutes, then slice into 1/2-inch strips or dice as desired.

Cook eggs

Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then reduce heat and simmer for 9 minutes for fully hard-boiled yolks. Transfer eggs to an ice bath for 5 minutes. Peel and dice into quarters.

Cook bacon

While eggs cook, preheat oven to 400°F (200°C) or use a skillet. For oven method: place 6 bacon strips on a rimmed baking sheet lined with foil and bake 12–16 minutes until crisp. For skillet: cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Drain on paper towels, then chop or crumble into bite-sized pieces.

In a large bowl gently toss 8 cups mixed salad greens with about half of the prepared blue cheese dressing (reserve the rest for serving) until evenly coated. Taste and add more dressing if desired.

Spread the dressed greens onto a large serving platter or divide among 4 plates (serves 4). Arrange sliced or diced chicken, diced hard-boiled eggs, crumbled bacon, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1 cup shredded cheddar and 1 cup croutons in rows or clusters on top of the greens.

Finish with a light sprinkle of extra crumbled blue cheese if desired and a grind of black pepper. Serve immediately with remaining blue cheese dressing on the side.