Tex-Mex Cobb Salad

Ingredients

• 1/2 cup low-fat buttermilk
• 1/2 cup sour cream
• 1 medium jalapeño, (seeds and membrane removed)
• 1/2 cup (packed) cilantro
• 1/2 teaspoon garlic powder
• Kosher salt, as needed
• 1/2 pound thick-cut applewood smoked bacon, (cut into 1/2” wide strips)
• 1 pound chicken thighs
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed )
• 2 hearts of romaine lettuce, (roughly chopped )
• 1 (4-ounce) can diced green chilies
• 1 cup 1 cup halved cherry tomatoes
• 3/4 cup shredded pepper Jack cheese
• 4 soft-boiled eggs, halved

Instructions

1. 1

   --- For the buttermilk cilantro ranch dressing: ---

2. 2

   Add the buttermilk, sour cream, jalapeño, cilantro and garlic powder to a blender or a food processor fitted with the blade attachment.

3. 3

   Pulse until smooth and season to taste with salt. Set aside until ready to use or cover and refrigerate for up to 2 days.

4. 4

   --- For the salad: ---

5. 5

   Add the bacon to a large cast iron skillet. Cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon, reserving as much fat in the pan as possible.

6. 6

   Season the chicken thighs with salt and pepper. Return the cast iron pan to medium heat and cook the chicken thighs in the remaining bacon fat without touching them for 5 minutes.

7. 7

   Flip the chicken thighs over, turn the heat down to medium-low and continue to cook until they are completely cooked through, about an additional 7 minutes. Remove the chicken thighs then chop them into 1” pieces.

8. 8

   --- For serving: ---

9. 9

   Add the romaine to a large salad bowl and pour ½ cup of the dressing over the lettuce (add additional if desired), then toss to combine.

10. 10

    Add the bacon, chicken, green chilies, tomatoes and pepper Jack cheese, tossing once more. Divide among salad bowls and top with the soft boiled eggs.