1-First Step: Mise en place Chop the romaine lettuce into bite-sized pieces and place in a large serving bowl. Dice tomatoes, avocados, and hard-boil eggs (boil for 10 minutes, then cool in ice water). Crumble blue cheese and chop green onions and chives. Cook bacon until crispy, drain on paper towels, and chop. This setup keeps everything organized.

2-Second Step: Prepare the chicken Pat chicken breasts dry with paper towels. Coat generously with blackened seasoning on both sides. Heat 2 tablespoons olive oil in a cast-iron skillet over medium-high heat until smoking hot, about 2 minutes. This high heat creates the signature black crust.

3-Third Step: Blacken the chicken Add chicken to the skillet. Cook undisturbed for 4-5 minutes per side until charred and internal temperature reaches 165°F. Avoid moving it too soon to form the crust. Rest chicken on a cutting board for 5 minutes, then slice into strips. The resting locks in juices.

4-Fourth Step: Make the dressing In a small bowl, whisk together mayonnaise, buttermilk, red wine vinegar, Worcestershire sauce, minced garlic, salt, and pepper. Taste and adjust seasoning. For creamier texture, blend in a food processor. Chill while assembling salad. This homemade cobb salad dressing takes 2 minutes.

5-Fifth Step: Assemble the salad Arrange lettuce in the bowl. Layer rows of chicken slices, chopped bacon, eggs, avocados, tomatoes, blue cheese, green onions, and chives. This classic Cobb presentation looks stunning and makes serving easy.

6-Final Step: Serve Drizzle dressing over the top or serve on the side. Toss gently at the table for mixed flavors. Pair with crusty bread for a full meal. Enjoy immediately for peak crispness.