Cypress Cobb Recipe

Make ranch

Whisk together mayonnaise, sour cream (or Greek yogurt), and 2 tablespoons buttermilk in a small bowl until smooth. Add chopped chives, dill, grated garlic, lemon juice, a pinch of salt and pepper. Taste and add more buttermilk if you prefer a thinner dressing. Refrigerate while you prepare the salad so flavors meld (at least 10 minutes).

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. Lay bacon on a rimmed baking sheet in a single layer and bake 12–16 minutes until crisp (or cook in a skillet over medium heat until browned and crisp). Transfer to a paper towel–lined plate to drain, then chop or crumble into bite-size pieces.

Prep and marinate

Slice the chicken breasts into 1/2-inch–thick strips or cutlets. Place chicken in a bowl and pour 1 cup buttermilk over it, toss to coat, and let sit 15–30 minutes (or up to 2 hours in the fridge) to tenderize and add flavor.

Heat oil and prepare dredge

While chicken marinates, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp salt and 1 tsp pepper in a shallow dish. Pour vegetable oil into a heavy skillet so it reaches about 1/4 inch depth and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer).

Dredge and fry

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing the flour onto the meat to form a good coating. Fry chicken in batches, 2–4 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding. Transfer cooked chicken to a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven if desired.

Slice

When slightly cooled, slice the fried chicken strips into bite-sized pieces or leave whole for a more rustic presentation.

Place 6 cups of mixed greens in a large shallow serving bowl or divide among 2–4 individual plates (this recipe makes about 2 generous or 4 moderate Cobb servings).

Arrange halved cherry tomatoes, sliced avocado, quartered hard-boiled eggs, shredded cheddar, and chopped bacon in neat rows or clusters over the greens. Top with sliced fried chicken pieces.

Season the whole salad lightly with the 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; squeeze a wedge of lemon or lime over the avocado if using to prevent browning and add brightness.

Drizzle ranch dressing over the salad or serve on the side. Toss lightly at the table or let guests take dressing as desired.

Serve immediately while chicken is warm. Leftover components store separately: fried chicken in an airtight container refrigerated up to 3 days (reheat in oven to re-crisp), dressing refrigerated up to 4 days, and assembled salad should be eaten the same day to prevent sogginess.