Chicken Cobb Salad

• Chicken breast(500 g)
• Bacon(120 g)
• Eggs(4)
• Lettuce(2)
• Avocado(1)
• Tomato(2)
• Olive oil(3 tbsp)
• Dijon Mustard(1 tbsp)
• Lemon(1)
• Vinegar(1 tbsp)
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Bring a saucepan of water to the boil. Lower in the {Eggs} and boil for 9 minutes. Lift out, cool under cold water, then peel.

   ~9 min

2. 2

   While the eggs cook, season the {Chicken breast} with half the {Salt} and half the {Black pepper}. Slice the {Lettuce}, dice the {Tomato}, and cut the {Avocado} into bite-size pieces.

   ~8 min

3. 3

   Heat a large frying pan over medium-high heat. Cook the {Bacon} for 5–6 minutes until golden and crisp. Transfer to a plate, then cook the {Chicken breast} in the same pan for 5–6 minutes, turning once, until lightly golden and cooked through. Rest for 2 minutes, then slice.

   ~8 min

4. 4

   In a large bowl, whisk the {Olive oil}, {Dijon Mustard}, juice of the {Lemon}, {Vinegar}, remaining {Salt}, and remaining {Black pepper} until combined.

   ~2 min

5. 5

   Add the lettuce to the bowl and toss to coat. Arrange the sliced chicken, crisp bacon, tomato, avocado, and quartered eggs through the salad and serve straight away.

   ~3 min