Cobb Salad

Ingredients

• 225 g chicken breast fillet
• Salt
• Pepper
• 3 tbsp olive oil
• 1 egg
• 2 slices turkey bacon
• 2 Tomatoes
• 0.5 Avocado
• 2 tbsp Red wine vinegar
• 1 tbsp Dijon mustard
• 1 romaine lettuce
• 0.5 Batavia lettuce
• 0.5 bunch watercress (or arugula)
• 0.5 bunch Chives
• 40 g Roquefort

Instructions

1. 1.

   Rinse the chicken fillet, pat dry, season with salt and pepper. Heat a little oil in a pan. Sear the fillet for 3 minutes on each side. Add enough water to cover the bottom of the pan, cover, and cook for another 4-6 minutes over medium heat.

2. 2.

   Hard boil the egg by placing it in boiling water for 8-9 minutes. Remove the chicken from the pan, let cool, and cut into cubes.

3. 3.

   Drain the egg, rinse under cold water, peel, let cool slightly, then finely chop.

4. 4.

   Dice the bacon and crisp it in a non-stick pan over medium heat.

5. 5.

   Remove the bacon with a slotted spoon and drain on paper towels.

6. 6.

   Wash the tomatoes, quarter them, remove seeds, and slice into thin strips.

7. 7.

   Halve the avocado, remove the pit, scoop out the flesh, and cut into slices.

8. 8.

   Whisk together vinegar, mustard, salt, and pepper. Whisk in the remaining olive oil to emulsify.

9. 9.

   Clean and wash the romaine, batavia, and watercress or arugula; dry and cut into bite-sized pieces. Wash the chives, shake off excess water, and slice into thin ribbons.

10. 10.

    Gently combine the chopped greens in a large bowl.

11. 11.

    Add the chicken, tomatoes, avocado, chives, bacon, and egg. Drizzle with the dressing. Sprinkle the Roquefort over the top, mix well, and serve.