Dave's Blackened Chicken Cobb Recipe

Prep chicken

If chicken breasts are thick, butterfly or pound to an even 1/2–3/4-inch thickness. Pat dry with paper towels. Lightly coat both sides with 1 tablespoon olive oil.

Make blackening spice

In a small bowl combine 1 tablespoon paprika, 1 teaspoon brown sugar, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon cayenne pepper, and 1 teaspoon smoked paprika (if using). Mix until uniform.

Season chicken

Generously press the spice mixture into both sides of each chicken breast so they are well coated.

Cook chicken

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon unsalted butter and swirl to coat. Add chicken; cook undisturbed 3–4 minutes until a dark crust forms. Flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C). If crust browns too quickly, lower heat to medium. Transfer chicken to a cutting board and let rest 5 minutes before slicing into 1/2-inch strips.

Prepare greens

While chicken rests, arrange 6 cups mixed salad greens on a large platter or divide among 4 plates (about 1.5 cups per serving).

Cook bacon

In a skillet over medium heat, cook 6 slices bacon until crisp, about 8–10 minutes, turning as needed. Transfer to a paper-towel-lined plate, let cool slightly, then chop into 1/2-inch pieces.

Prepare eggs

If you don’t have pre-cooked eggs, place 4 eggs in a saucepan and cover with cold water. Bring to a rolling boil, cover, remove from heat, and let sit 9 minutes. Transfer to an ice bath 5 minutes, then peel and quarter.

Prep produce and cheese

Halve or quarter cherry tomatoes. Dice avocado just before serving to prevent browning. Thinly slice 1/4 cup red onion. Measure 1/2 cup corn kernels and 1/2 cup sliced cucumber (if using). Crumble 3 ounces blue cheese.

Assemble rows

Across the bed of greens, make parallel rows of toppings: sliced blackened chicken, chopped bacon, quartered eggs, avocado slices, cherry tomatoes, corn, cucumber, crumbled blue cheese, and red onion. Space rows so each serving can get a portion of every component.

Make dressing

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 1 tablespoon Dijon mustard, 1 teaspoon red wine vinegar, 1 teaspoon lemon juice, 1 teaspoon honey, 1 tablespoon finely chopped parsley, 1 teaspoon chopped chives, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth. Thin with up to 1 tablespoon water if you prefer a looser consistency. Taste and adjust seasoning.

Dress salad

Spoon the dressing into a pitcher or drizzle directly over each plated Cobb, or serve on the side. Use about 2–3 tablespoons dressing per serving, or to taste.

Sprinkle extra chopped parsley over the salad and serve with lemon wedges. Encourage diners to squeeze lemon over chicken and avocado for brightness. Serve immediately so the chicken remains warm and the avocado fresh.