Cobb Salad

Ingredients

• 400 g chicken breast (2 pieces (14 oz))
• 1/4 tsp salt (cooking/kosher salt)
• 1/4 tsp black pepper
• 200 g bacon (streaky bacon strips (7 oz))
• 4 eggs (9 minute boiled, quartered)
• 12 cup romaine lettuce (cos/romaine (1 large head, 2 small), chopped, or other crispy lettuce)
• 2 tomatoes (large, cut into 8 wedges then halved (or 250g/8oz cherry tomatoes halved))
• 2 avocado (cut into large pieces)
• 200 g gorgonzola dolce (or roquefort (traditional), crumbled, or other blue cheese (7 oz))
• 2 tbsp chives (finely chopped)
• 1 tbsp dijon mustard
• 5 tbsp extra virgin olive oil
• 5 tbsp apple cider vinegar (sub white wine or red wine vinegar)
• 3/4 tsp salt (cooking/kosher salt, for dressing)
• 1/4 tsp black pepper (for dressing)
• 2 tbsp eschallot (US: shallot, very finely minced)
• 1/2 tsp white sugar

Instructions

1. Dressing: Shake ingredients in a jar.
2. Flavour chicken: Poach chicken using this method (20 minute foolproof-guaranteed-juicy). Cool to room temperature then cut into 2cm / 0.75” cubes. Toss with salt, pepper and 2 tablespoons of Dressing. Set aside.
3. Crisp bacon: Place bacon strips in a non-stick pan (not heated, no oil). Turn heat onto medium high - as the pan heats up, the fat will begin to melt. Cook for 2 minutes until golden, turn and cook the other side for 1 1/2 minutes until golden. Drain on paper towels. Once cool and crisp, chop into 1.5cm / 0.6" pieces.
4. Assemble: Spread lettuce on a large platter. Arrange the ingredients on top in the Cobb Salad signature neat rows: egg, bacon, avocado, tomato and chicken. Crumble blue cheese across the top, sprinkle with chives. Pour dressing into a jug.
5. Serving: Let everybody help themselves to the salad and Dressing!