Chopped Ranch Cobb Salad


Place the chicken breasts in a large saucepan and cover with 2 quarts cold water and season with 2 tablespoons salt. Bring to a boil over high heat, reduce to a bare simmer, and cook until an instant-read thermometer inserted into the thickest part of a breast registers 150°F, about 10 minutes. Drain the chicken and run under cold water until cool enough to handle. Pat dry and dice into ½-inch chunks.

Toss the lettuce with half of the dressing in a bowl. Season to taste with salt and pepper. Divide the lettuce among four serving plates and top with the chicken, bacon, eggs, avocado, tomato, and cheese, keeping each ingredient separate. Season to taste with salt and pepper and sprinkle with the chives. Serve immediately, passing the remaining dressing at the table.

Dressing: Whisk together the buttermilk, sour cream, lemon juice, garlic, mustard, chives, cilantro, black pepper, and cayenne, in a small bowl. Season to taste with salt. The dressing will keep in a sealed container in the refrigerator for up to 1 week; whisk or shake before using.

Serves 4 as a main course

Recipe Credit

The Food Lab by J. Kenji López-Alt, 2015