Grilled chicken cobb, buttermilk ranch

Ingredients

• 2 chicken thighs, boneless
• 4 strips bacon
• 2 eggs
• 1 avocado
• 1 head romaine, chopped
• 1/2 cup blue cheese crumbles
• 1 pint cherry tomatoes, halved
• 1/2 cup buttermilk
• 1/4 cup mayo + sour cream
• Chives, dill, garlic powder

Method

1. Grill the chicken

   Season thighs, grill 5–6 minutes per side over high heat until charred and 165°F inside. Rest 5 minutes, then slice.

2. Cook bacon & eggs

   Crisp the bacon. Boil eggs exactly 7 minutes, shock in ice water — the yolk should be jammy, not chalky.

3. Shake the ranch

   Whisk buttermilk, mayo, sour cream, garlic powder, chives and dill. Season and thin with more buttermilk if needed.

4. Arrange in rows

   Bed of romaine, then neat rows: chicken, bacon, egg halves, avocado, tomatoes, blue cheese. Rows are non-negotiable.

5. Serve

   Ranch on the side or drizzled in a stripe across the rows. Toss at the table.