Adobo Marinated Chicken

• 2 cups orange juice
• 2 teaspoons ancho chile powder
• 1 1/2 teaspoons sea salt, plus more for seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano 
• 1/2 teaspoon ground cumin
• 6 boneless, skinless chicken breasts
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper 

Buttermilk Ranch Dressing

• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 2 tablespoons sour cream
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely chopped
• 1 teaspoon apple cider vinegar
• 2 tablespoons shallot, finely diced
• 1/4 teaspoon celery seeds
• Kosher salt
• Freshly ground black pepper

Simple Dijon Vinaigrette

• 1 tablespoon Dijon mustard
• 1/4 cup apple cider vinegar
• Kosher salt
• Freshly ground black pepper
• ¾ cup extra virgin olive oil

Cobb Salad Assembly

• 1 large head Romaine lettuce, chopped into 1 inch pieces
• 2 adobo chicken breasts, sliced 
• 4 slices bacon, cooked until crisp, chopped into 1 inch squares
• 1 avocado, diced
• 2 hard boiled eggs, peeled and cut in half
• 10 grape or cherry tomatoes, halved
• 1 English cucumber, diced
• 3 ounces of blue cheese, crumbled (feta or goat cheese would also be a nice substitute)
• 1 large watermelon radish, cut in half and sliced into thin crescent moons
• Kosher salt
• Freshly ground black pepper
• Dijon vinaigrette, to taste
• Buttermilk ranch, to taste