French Quarter Cobb Salad Recipe

pound and season chicken

Pat chicken breasts dry. If thick, butterfly or lightly pound to an even 1/2-inch thickness. Rub both sides with 1 tablespoon olive oil, 1/2 tsp kosher salt, 1/2 tsp black pepper and the smoked paprika.

grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest on a cutting board for 5–7 minutes, then slice into 1/2-inch strips. While resting, squeeze 1 tablespoon lemon juice over the slices.

cook bacon

While the chicken grills, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Core and chop the romaine: slice each head crosswise into 1–2-inch ribbons, then roughly chop into bite-sized pieces. Place in a large bowl and spin or pat dry to remove excess water.

Slice the red onion thinly into half-moons. If you prefer milder onion, soak slices in cold water for 10 minutes and drain.

Cut the avocado in half, remove pit, slice or dice the flesh while still in the skin, then scoop out with a spoon. Toss avocado pieces with a light sprinkle of salt and the remaining 1 teaspoon lemon juice to prevent browning.

Grate or shred the sharp cheddar to equal approximately 1 cup.

In a small bowl or jar, whisk together mayonnaise, buttermilk, and sour cream until smooth.

Add chopped parsley, minced chives, dried dill, minced garlic, 1 teaspoon lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk until combined. Taste and adjust seasoning — if too thick, add 1–2 tablespoons more buttermilk to reach desired consistency. Refrigerate for at least 15 minutes for flavors to meld.

Arrange the chopped romaine in a shallow serving platter or divide among 4 plates (serving suggestion below).

Neatly arrange sliced grilled chicken, chopped bacon, avocado pieces, red onion slices and shredded cheddar in rows or sections over the romaine to create a Cobb-style presentation.

Drizzle desired amount of ranch dressing over the salad or serve on the side. Finish with a light grind of fresh black pepper and an optional pinch of smoked paprika for extra color.

Serve immediately so the bacon remains crisp and the avocado stays fresh.