Twisted Cobb Salad Recipe

Make the dressing

In a bowl, whisk together mayonnaise, Greek yogurt, buttermilk, apple cider vinegar, minced chives, dried dill, garlic powder, onion powder, salt and pepper until smooth. Whisk in 1 teaspoon olive oil to add gloss. Taste and adjust seasoning — if too thick, thin with 1 tablespoon additional buttermilk at a time to reach a pourable consistency. Refrigerate until assembly.

Prepare and fry corn nuts

If using dried kernel corn (cancha-style), rinse and pat dry. Heat vegetable oil in a medium heavy-bottomed pot to 350°F (175°C). Test by dropping one kernel: it should sizzle and puff. Fry the dried kernels in batches, stirring occasionally, until golden brown and puffed-crisp, about 2–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and immediately season with smoked paprika and 1/4 tsp salt. Let cool — they will crisp further. (If you prefer, roast the dried kernels at 400°F/200°C on a rimmed pan with 1 tsp oil, stirring occasionally, until puffed and browned, about 15–20 minutes.)

Preheat a skillet or grill pan over medium-high heat. Toss corn kernels with 1 teaspoon olive oil and 1/4 tsp salt. Place in the hot pan and cook, undisturbed, until charred in spots, about 3–5 minutes, then stir or shake and char another 2–3 minutes. Remove from heat and set aside to cool slightly.

Marinate the chicken

In a bowl, combine achiote paste, lime juice, 1 tablespoon olive oil, minced garlic, ground cumin, 1 tsp salt and 1/2 tsp black pepper. Pat chicken dry and add to the marinade, coating both sides. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Cook the chicken

Preheat a grill or grill pan to medium-high heat. Grill chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly on a bias.

While chicken rests, halve cherry tomatoes, slice avocado, thinly slice red onion, and chop cilantro. Toast pepitas in a small dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes; remove from heat to avoid burning.

On a large platter or four individual plates, arrange mixed salad greens and shredded iceberg as the base. Neatly arrange sliced achiote chicken, roasted corn, halved cherry tomatoes, avocado slices, thin red onion, crumbled Cotija, toasted pepitas and homemade corn nuts in rows or clusters over the greens to create a Cobb-style presentation.

Drizzle the ranch vinaigrette over the salad (about 2 tablespoons per serving, or serve on the side). Finish with a squeeze of fresh lime, a light drizzle of extra-virgin olive oil if desired, and a pinch of flaky sea salt. Garnish with chopped cilantro.

Serve immediately so the corn nuts remain crunchy.