Wash and thoroughly dry the mixed salad greens, shredded iceberg, and radicchio. Tear large leaves into bite-sized pieces. Combine in a large bowl and chill while you prepare the rest of the components.

Protein & Toppings

Cook and slice chicken

If not already cooked, season a 7–8 oz chicken breast lightly with salt and pepper. Sear in 1 tsp oil over medium-high heat 3–4 minutes per side until golden, then finish in a 375°F (190°C) oven 10–12 minutes or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. Use 6 oz cooked sliced chicken for the salad.

Cook bacon

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, or bake on a sheet at 400°F (200°C) for 12–15 minutes. Drain on paper towels and chop into bite-sized pieces.

Prepare eggs and produce

Hard-boil the eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and cover for 9 minutes. Transfer to an ice bath 5 minutes, peel and quarter. Slice the avocado just before assembly to avoid browning. Halve the cherry tomatoes, seed and slice the cucumber, and warm or roast corn if using fresh (1 cup corn kernels roasted in 1 tbs oil, 6–8 minutes until lightly charred).

Crispy Onions & Crunch

Thinly slice the red onion (use a mandoline or sharp knife) and rinse briefly under cold water if you prefer milder flavor, then drain. Toast the pecans in a dry skillet over medium heat 2–3 minutes until fragrant, then roughly chop. Reserve crispy fried shallots or store-bought crispy onions until assembly.

Cypress Dressing

Make dressing

In a medium bowl whisk together mayonnaise, buttermilk, sour cream, lemon juice, Dijon, honey, Worcestershire sauce, minced garlic, smoked paprika, salt, and black pepper until smooth. Fold in the chopped chives, parsley, and thyme. Taste and adjust seasoning — add additional lemon for brightness or a splash more buttermilk to thin the dressing. Chill 10–15 minutes to let flavors marry.

Assembly & Finishing

Drizzle 1 tablespoon extra-virgin olive oil over the chilled greens and toss gently to coat. Arrange the greens on a large platter or divide between two plates. Neatly arrange sliced chicken, chopped bacon, quartered eggs, avocado slices, halved cherry tomatoes, cucumber, roasted corn, crumbled blue cheese, toasted pecans, and red onion over the greens in rows or clustered sections (Cobb style). Sprinkle crispy fried shallots over the top for crunch.

Serve with the Cypress dressing either lightly drizzled over the salad (about 3–4 tablespoons per serving) or served on the side. Provide lemon wedges at the table for additional brightness.

Optional: finish with an extra grind of black pepper and a light pinch of flaky sea salt over the avocado and eggs just before serving.