Zou Zou's Cobb Recipe

Cook or reheat chicken

If you don't have pre-cooked chicken, season 12 oz chicken breasts with salt and pepper and grill or pan-sear over medium-high heat 5–7 minutes per side until internal temp reaches 165°F (74°C). Rest 5 minutes, then slice into 1/4-inch strips. If using store-bought rotisserie, slice and set aside.

Prepare eggs

Place 3 eggs in a saucepan and cover with cold water. Bring to a gentle boil, then remove from heat and cover for 9 minutes. Transfer to an ice bath 5 minutes, peel, and quarter.

Prep vegetables

Wash and dry romaine, spinach, and microgreens. Slice cucumber into 1/4-inch rounds. Halve cherry tomatoes. Pit and slice avocados just before assembling to avoid browning; toss with a squeeze of lemon if desired. Chop cooked bacon into bite-sized pieces.

Toast nuts

In a small dry skillet over medium heat, toast 2 tbsp pine nuts or pistachios, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and cool.

In a food processor or blender, combine 1 cup packed cilantro, 1/2 cup packed parsley, 1/4 cup mint, 2 stemmed green chilies (seeded if you prefer milder heat), 2 garlic cloves, 1/2 tsp ground cumin, 1/4 tsp ground coriander, 2 tbs lemon juice, 1/4 cup olive oil, 1 tsp salt and 1/4 tsp black pepper. Pulse until herbs are finely chopped and mixture forms a loose, bright green sauce. Scrape down sides and pulse again; if too thick, add 1–2 tsp water to reach a spoonable but slightly chunky consistency. Taste and adjust salt, lemon, or chilies.

Transfer z'houg to a small bowl and set aside. It can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.

In a small bowl whisk together 3 tbs tahini, 3 tbs warm water, 1.5 tbs lemon juice, 1 tbs olive oil, 1/2 tsp honey (or maple), 1/4 tsp salt and 1/8 tsp black pepper until smooth and pourable. If too thick, add more warm water, 1 tsp at a time, until it reaches a drizzling consistency. Adjust lemon and salt to taste.

On a large platter or divide among four plates, create a base by layering the romaine, spinach and microgreens evenly (about 2 cups romaine + 2/3 cup spinach + 1/3 cup microgreens per serving).

Across the greens, arrange rows of the sliced chicken (approx. 3 oz per serving), quartered eggs (3/4 egg per serving), halved cherry tomatoes (approx. 3–4 per serving), sliced cucumber (3–4 slices per serving), halved avocado (1/2 avocado per serving), chopped bacon (1.5 slices per serving), green olives (about 2 tbsp per serving) and crumbled feta (about 3/4 oz per serving).

Spoon dollops of z'houg (about 1 tbsp per serving) across the salad in several spots so guests can get herb-chili flavor with each bite.

Drizzle the lemon-tahini dressing lightly over the assembled salad (about 1 tbsp per serving). Reserve extra dressing and z'houg on the side.

Finish with toasted pine nuts or pistachios, a light sprinkle of smoked paprika, and extra cracked black pepper. Serve immediately with lemon wedges.