Loaded chopped salad with crispy chicken and buttermilk ranch

• 340 g boneless skinless chicken thighsabout 2 thighs, patted dry
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbs avocado oil
• 4 thick-cut baconslices
• 2 large eggslarge
• 1 head romaine lettucelarge head, about 350g
• 150 g cherry tomatoes
• 1 avocadoripe
• 80 g frozen sweet cornthawed
• 40 g blue cheesecrumbled
• 80 ml store-bought buttermilk ranch dressing

1. 1

   Place the 2 eggs in the saucepan and cover with cold water by about 2cm. Bring to a rolling boil over high heat, then remove from heat, cover with a lid, and let sit for exactly 10 minutes. Transfer eggs to a bowl of ice water (or run under cold water for 2 minutes) to stop cooking.

   Tip: Starting in cold water prevents cracking. The 10-minute sit gives you a fully set but creamy yolk — perfect for chopping.

2. 2

   While the eggs cook, mix the smoked paprika, garlic powder, half the kosher salt (½ tsp), and black pepper in a small bowl. Pat the chicken thighs dry with paper towels and season both sides generously with the spice mix.

3. 3

   Heat the skillet over medium-high heat. Lay the bacon slices flat and cook until crispy and deeply golden, about 3-4 minutes per side. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet and drain any excess.

   Tip: Starting bacon in a cold pan renders the fat more evenly, but since we need to move fast, medium-high works great — just watch for smoking.

4. 4

   In the same skillet with the bacon fat, add the avocado oil and increase heat to medium-high. Place the seasoned chicken thighs presentation-side down. Cook undisturbed until a deep golden-brown crust forms, about 4-5 minutes. Flip and cook the other side for another 3-4 minutes until the internal temperature reaches 74°C (165°F) and the juices run clear.

   Tip: Don't move the chicken once it hits the pan — that uninterrupted contact is what builds the crust.

5. 5

   Transfer the chicken to the cutting board and let it rest for 3-4 minutes. While it rests, chop the romaine lettuce into 1-2cm pieces, halve the cherry tomatoes, and dice the avocado. Peel and quarter the hard-boiled eggs.

6. 6

   Chop the bacon into rough 1cm pieces. Slice the rested chicken thighs crosswise into 1cm strips.

7. 7

   Add the chopped romaine to the large mixing bowl. Pour in the store-bought buttermilk ranch dressing and toss until every piece is lightly coated. Sprinkle the remaining ½ tsp kosher salt over the salad and toss once more.

   Tip: Dressing the romaine first ensures it doesn't all pool at the bottom under the toppings.

8. 8

   Divide the dressed romaine between two plates or wide bowls. Arrange the sliced chicken, chopped bacon, cherry tomatoes, diced avocado, thawed sweet corn, quartered eggs, and crumbled blue cheese in sections on top. Serve immediately.

   Tip: Leftovers keep well for up to 1 day in the fridge — store the dressed greens and toppings separately so nothing gets soggy. Reheat the chicken in a dry skillet for 1 minute per side.

• skillet (30cm (12-inch))
• saucepan (2-liter (2-quart))
• cutting board
• mixing bowl (large)
• small bowl
• whisk
• tongs

Per serving

Nutritional values are estimates only.