Chicken Cobb Salad

Add chicken, garlic, shallot, bay leaf, thyme, and the salt to a medium pot. Cover with water by 2 inches.

Place the pot over medium heat and heat until the liquid comes to a low simmer.

When the liquid is at a low simmer, turn down the heat to low and cook until the chicken is cooked through, 10 to 15 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken will read 165°F (74°C).

Remove from poaching liquid. Cool and transfer to a cutting board. Slice and set aside, in the fridge.

Place all of the buttermilk ranch dressing ingredients in a bowl and blend well. Refrigerate until ready to use.

To serve: On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, smoked ham, avocado, and cherry tomatoes.

Sprinkle the cheddar shaving on top. Season with salt and pepper, drizzle with buttermilk ranch dressing, and garnish with chives.