French Quarter Chicken Cobb Salad Recipe

Pound and season

Pat the chicken breasts dry. If thick, butterfly or gently pound to about 1/2-inch thickness for even cooking. Rub with 1 tablespoon olive oil and sprinkle both sides with 1 teaspoon Creole or Cajun seasoning and 1/4 teaspoon salt.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill the chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has nice grill marks. Transfer to a plate and let rest uncovered for 10 minutes to chill slightly, then slice into 1/2-inch strips. Refrigerate 15–30 minutes if you want the chicken fully chilled for the salad.

While chicken rests, cook the bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to a paper towel–lined plate to drain, then crumble or chop into bite-sized pieces.

Place the eggs in a small saucepan, cover with cold water by 1 inch, bring to a gentle boil over medium-high heat. Once boiling, turn off heat, cover, and let sit 9 minutes for firm hard-boiled eggs. Drain, cool under cold running water or an ice bath, peel, and quarter each egg.

Wash and dry romaine lettuce, then chop or tear into bite-sized pieces and transfer to a large serving platter or bowl (about 6 cups).

Halve the grape tomatoes and grapes. Thinly slice the red onion. Dice the avocado and toss lightly with a squeeze of lemon if desired to slow browning. Sprinkle the shredded cheddar into a small bowl for easier assembly.

Arrange the chopped romaine evenly on the serving platter. Neatly arrange the sliced grilled chicken across the center or in rows. Scatter halved grape tomatoes and grapes, crumbled bacon, quartered hard-boiled eggs, diced avocado, and thinly sliced red onion over the lettuce. Sprinkle shredded cheddar over the top. If serving family-style, you can place ingredients in sections so guests can pick and choose.

Whisk the ranch dressing with 1 teaspoon lemon juice or vinegar, 1/4 teaspoon black pepper, and additional salt to taste to brighten the flavor. Drizzle dressing over the assembled salad or serve on the side. Garnish with chopped parsley or chives and serve with lemon wedges on the side.

Serve immediately if you want the avocado freshest; otherwise keep avocado and dressing separate until ready to eat. Leftovers: store components separately in airtight containers for up to 2 days (chicken and bacon refrigerated, avocado best consumed same day).