Cobb Salad with Ranch Dressing

• 2 Egg
• 1 large Chicken breast
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 120 g Bacon
• 120 g Greek yogurt
• 60 g Mayonnaise
• 1 medium Lemon
• 1 clove Garlic
• 10 g Fresh chives
• 5 g Fresh dill
• 1 head Romaine lettuce
• 2 medium Tomato, ripe but firm
• 1 medium Avocado, ripe

1. Put the eggs in a saucepan, cover with cold water and bring to the boil. Reduce to a gentle simmer for 10 minutes, then drain and cool under cold running water until completely cool. Peel and set aside.
2. Season the chicken with half the fine sea salt and a pinch of the black pepper. Cook in a frying pan over medium heat for 6 to 8 minutes per side, until golden and cooked through. Rest for 5 minutes, then slice.
3. In the same pan, cook the bacon over medium heat for 6 to 8 minutes, turning, until crisp. Transfer to a board and break into bite-sized pieces.
4. Make the ranch dressing: whisk the greek yogurt and mayonnaise in a bowl. Finely grate in the garlic, add the juice of the lemon, then stir in the chives and dill. Season with the remaining fine sea salt and black pepper to taste.
5. Roughly chop the romaine lettuce and arrange on a platter or two plates. Slice the tomatoes, dice the avocado, and quarter the eggs. Arrange the chicken, bacon, eggs, avocado and tomato over the lettuce.
6. Drizzle over the ranch dressing. Toss just before eating so the lettuce stays crisp.

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