Cobb Salad with Blue Cheese Dressing

• 2 Egg
• 1 large Chicken breast
• ½ tsp Fine sea salt
• 120 g Bacon
• 1 head Romaine lettuce
• 2 medium Tomato, ripe but firm
• 1 medium Avocado, ripe but firm
• 150 g Greek yogurt
• 60 g Blue cheese
• 1 medium Lemon
• 1 tsp Dijon mustard

1. Put the eggs in a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes. Drain, cool under cold running water, then peel.
2. Season the chicken breast all over with the fine sea salt. Cook in a frying pan over medium heat for 5 to 7 minutes per side, until golden and cooked through. Rest for 5 minutes, then slice.
3. In the same pan, fry the bacon over medium heat until crisp. Transfer to a plate and leave to cool slightly, then break into bite-size pieces.
4. Wash and dry the romaine lettuce, then chop or tear into bite-size pieces. Cut the tomatoes into wedges and dice the avocado. Halve or quarter the eggs.
5. Make the dressing: in a mixing bowl, whisk the greek yogurt with the dijon mustard and the juice of the lemon. Crumble in most of the blue cheese and whisk until thick but pourable, leaving a few small chunks. Taste and adjust with a pinch more fine sea salt if needed.
6. Arrange the romaine lettuce on a platter or two plates, then layer over the chicken, bacon, tomato, avocado and eggs. Spoon over the dressing and scatter over the remaining blue cheese. Toss very lightly just before serving so the lettuce stays crisp.

Made this recipe? Rate it — a comment is optional.