sunday lunch lunch

Cobb Chicken Salad

eggs

bacon

mayonnaise

buttermilk

sour cream

Worcestershire sauce

c. blue cheese

chives

Kosher salt and black pepper,

c. shredded rotisserie chicken

c. grape tomatoes, halved

scallions, chopped

avocado

sourdough bread

Fill a large saucepan with water and bring to a boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.

Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel–lined plate to drain, then roughly chop.

Whisk the mayonnaise, buttermilk, sour cream, and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives and season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon and hard-boiled eggs and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight. Serve on the sourdough bread.

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Cobb Chicken Salad

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