dinner · american
Chicken BLT Cobb Salad with Jammy Eggs, Croutons & Ranch
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Instructions
1
Fill a small pot with water, cover, and bring to a rolling boil over high heat for the eggs.
2
Lay the bacon in a cold 12-inch skillet and set it over medium heat so the fat renders slowly.
3
While the bacon renders, finely slice the chives and halve the lemon on a cutting board.
4
Whisk the yogurt, mayonnaise, juice of one lemon half, garlic powder, dill, salt, pepper, and half the chives in a small bowl until smooth.
5
Turn the bacon with tongs every few minutes as you prep; it needs 8 to 10 minutes total to turn deep golden and crisp.
6
Chop the romaine hearts into bite-size ribbons and spread them across a large platter as the salad bed.
7
Halve the cherry tomatoes, then dice the avocado and squeeze the other lemon half over it so it stays bright green.
8
Dice the cheddar into small cubes and fill a medium bowl with cold water and a handful of ice.
9
Once the water reaches a rolling boil, lower in the eggs with a slotted spoon and boil exactly 7 minutes for jammy yolks.
10
While the eggs boil, slice the chicken breasts horizontally into thin cutlets, pat dry, and season both sides with paprika, garlic powder, salt, and pepper.
11
Lift the crisp bacon onto a paper-towel-lined plate, then pour off all but about 1 tbsp of the fat.
12
Raise the heat to medium-high, lay the cutlets in the bacon fat, and sear undisturbed 3 to 4 minutes until deep golden and releasing cleanly.
13
Flip and cook 2 to 3 minutes more until firm and no longer pink in the center, 165 F.
14
When the eggs hit 7 minutes, lift them into the ice water to chill so the yolks stay jammy.
15
Move the chicken to a clean cutting board to rest, lower the heat to medium, and add the olive oil to the skillet.
16
Tear the sourdough into bite-size pieces straight into the skillet, sprinkle with garlic powder, and toss 3 to 4 minutes until golden and crunchy, then turn off the heat.
17
While the croutons toast, peel and halve the eggs, crumble the bacon, and slice the rested chicken across the grain.
18
Lay the chicken, bacon, eggs, tomatoes, avocado, and cheddar in neat rows over the romaine, adding the warm chicken last so the greens stay crisp.
19
Right before serving, drizzle the ranch over the rows, scatter with the remaining chives, and pile the croutons alongside.
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