Midtown Bistro Cobb Salad Recipe

Marinate

Pat the chicken breasts dry. In a small bowl combine 1 tablespoon olive oil, 0.5 tsp garlic powder, 0.5 tsp paprika, 0.5 tsp salt and 0.25 tsp black pepper. Rub mixture evenly over both chicken breasts. Let rest 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Cook

Heat a skillet over medium-high heat (or preheat grill) and add a little oil if using a skillet. Cook chicken breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice or dice into bite-sized pieces.

In a medium bowl whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Add 2 tablespoons buttermilk, 1 teaspoon white wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Whisk to combine and adjust consistency with an additional teaspoon of buttermilk if too thick.

Fold in 1/2 cup crumbled gorgonzola, reserving a tablespoon for garnish if desired. For a silkier texture, stir in 1 teaspoon extra-virgin olive oil. Taste and adjust seasoning — add a pinch more salt or lemon if needed. Chill dressing at least 15 minutes to allow flavors to meld.

Prepare other salad components: cook bacon until crisp, drain on paper towels and chop into bite-sized pieces; hard-boil eggs (if not already prepared) by simmering for 9–11 minutes, then cool in ice water and peel; slice avocado and tomatoes.

On a large platter or in individual bowls, arrange 6 cups organic baby spinach as the base.

Neatly arrange toppings in rows or scattered over the spinach: place sliced/diced cooked chicken (2 pieces worth), chopped bacon (6 slices), halved or quartered hard-boiled eggs (2), sliced avocado (1), chopped tomatoes (2), and 1 cup crumbled gorgonzola. This classic Cobb layout keeps ingredients distinct.

Season the assembled salad lightly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, distributed evenly.

Drizzle the gorgonzola dressing over the salad to taste (start with about 1/3 to 1/2 cup). Alternatively, serve dressing on the side. Garnish with 2 tablespoons sliced chives or green onion and the reserved tablespoon of gorgonzola.

Toss gently at the table or allow diners to mix their own portions. Serve immediately.