Cobb Salad

Ingredients

• 300 g chicken breast
• 6 pcs bacon strips
• 3 pcs eggs
• 2 pcs avocado
• 80 g blue cheese
• 200 g cherry tomatoes
• 200 g romaine lettuce
• 30 ml red wine vinegar
• 1 tsp dijon mustard
• 60 ml olive oil
• 2 tbsp chives
• 1 tsp salt
• 1/2 tsp black pepper

Steps

1. Season the chicken breast with salt and pepper.
2. Grill or pan-sear over medium-high heat for 6-7 minutes per side until golden and internal temperature reaches 74°C.
3. Rest 5 minutes, then dice.
4. Cook the bacon in a skillet until very crispy, about 8 minutes.
5. Drain and chop the bacon.
6. Hard-boil the eggs for 10 minutes, cool in ice water, peel and chop.
7. Make the vinaigrette: whisk red wine vinegar, mustard, olive oil, salt, and pepper until emulsified.
8. Chop the romaine and spread across a large platter.
9. Arrange the toppings in neat parallel rows: diced chicken, crumbled bacon, chopped egg, sliced avocado, halved cherry tomatoes, and crumbled blue cheese.
10. Present at the table with the rows visible — the beauty of a Cobb is in the presentation.
11. Drizzle with vinaigrette and toss at the table, or let guests help themselves.