Cobb Salad (Chicken, Bacon, Egg, Avocado and Blue Cheese Salad)

• 3 Egg
• 300 g Chicken breast
• 120 g Streaky bacon
• 1 head Romaine lettuce
• 1 large Avocado, ripe but firm
• 80 g Blue cheese
• 2 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 4 tbsp Olive oil

1. Put the eggs in a saucepan, cover with cold water and bring to the boil. Reduce to a gentle boil and cook for 9 minutes, then drain and cool under cold running water. Peel once cool enough to handle.
2. Meanwhile, heat a frying pan over medium heat and cook the streaky bacon for 6 to 8 minutes, turning, until crisp. Lift out to a board and leave to cool slightly. In the same pan, cook the chicken for 5 to 7 minutes per side, until golden and cooked through.
3. While the chicken rests, chop the romaine lettuce and arrange it on a large serving platter. Slice the avocado, crumble the blue cheese, and slice the eggs. Slice the chicken and bacon, then arrange everything in neat rows over the lettuce.
4. In a bowl, whisk the Dijon mustard with the red wine vinegar, then whisk in the olive oil until emulsified. Spoon the dressing over the salad just before serving. Toss at the table so everyone gets a bit of each topping.

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