Rowed Cobb Salad with Grilled Chicken and Jammy Eggs

By Sprig Originals ✓ · cooked up in Sprig

A composed Cobb built in tidy stripes instead of a tossed heap, with every component seasoned on its own before it hits the platter. Grilled chicken stays juicy under a quick paprika rub, the eggs are boiled 7 minutes for custardy jammy yolks, and a sharp red wine–Dijon vinaigrette gets spooned over at the table so nothing goes soggy.

Ingredients

• 1 1/4 lb boneless skinless chicken breasts (2 medium)
• 1 tbsp olive oil
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

• 4 large eggs, cold from the fridge
• 6 slices thick-cut bacon
• 1 pinch flaky salt, for the eggs
• black pepper, for the eggs

• 1 head romaine, chopped into ribbons
• 2 cups chopped iceberg or butter lettuce
• 2 cups cherry tomatoes, halved
• 1 large ripe avocado
• 1/2 lemon, for the avocado
• 3/4 cup crumbled blue cheese
• 3 scallions, thinly sliced
• 2 tbsp chopped fresh chives
• kosher salt and black pepper, for seasoning each row

• 3 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 small garlic clove, grated
• 1/2 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Bring a small saucepan of water to a rolling boil. Lower the 4 cold eggs in on a spoon and boil exactly 7 minutes for jammy yolks (7 1/2 if your eggs are jumbo). Transfer straight to a bowl of ice water for 5 minutes, then peel under a thin stream of cool water and set aside.
2. Lay the bacon in a cold 12-inch skillet, set over medium heat, and cook 8–10 minutes, turning every couple of minutes, until deep brown and crisp. Drain on paper towels; when cool, chop into 1/2-inch pieces.
3. Make the vinaigrette: in a jar, combine the red wine vinegar, Dijon, honey, grated garlic, 1/2 tsp salt, and 1/4 tsp pepper. Add the 1/2 cup olive oil, seal, and shake hard for 20 seconds until thickened and creamy. Taste and add a splash more vinegar if it feels flat.
4. Butterfly each chicken breast horizontally into two thin cutlets (or pound to an even 1/2 inch). Rub all over with 1 tbsp olive oil, then the paprika, garlic powder, 3/4 tsp salt, and 1/4 tsp pepper.
5. Heat a grill or grill pan over medium-high until a drop of water sizzles instantly, about 5 minutes. Grill the cutlets 3–4 minutes per side, until well marked and an instant-read thermometer registers 165°F. Rest on a board 5 minutes, then slice crosswise 1/2 inch thick.
6. Season each component separately: toss the lettuces with a pinch of salt and 2 tbsp of the vinaigrette in a large bowl; in a small bowl toss the tomatoes with a pinch of salt and a grind of pepper; dice the avocado and squeeze the lemon half over it with a pinch of salt.
7. Spread the dressed lettuce across a large platter in an even bed. Lay the toppings over it in distinct parallel stripes: sliced chicken, bacon, tomatoes, avocado, and blue cheese, leaving a little green showing between each row.
8. Halve the jammy eggs lengthwise and tuck them cut side up along one edge or down the center. Sprinkle the yolks with flaky salt and cracked pepper.
9. Scatter the scallions and chives over everything. Bring the remaining vinaigrette to the table and spoon it over the rows just before eating, tossing at the table only if you want to.

Chef's tips

Nutrition (per serving, estimated)

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