Cobb-Style Chicken Salad

Cobb-style salad with chicken, egg, avocado, tomatoes, lettuce and a tangy vinaigrette.

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Keeping the components in rows makes the classic composed salad attractive while letting everyone mix their own portion.

Ingredients

• 500 g chicken breast
• 1 romaine lettuce, chopped
• 2 hard-boiled eggs, quartered
• 1 avocado, sliced
• 200 g cherry tomatoes, halved
• 100 g cucumber, sliced
• 60 g blue cheese or feta, crumbled
• 3 tbsp olive oil
• 1.5 tbsp red wine vinegar
• 1 tsp Dijon mustard
• salt and pepper

Step-by-step method

1. Season the chicken lightly with salt and pepper and cook in a lightly oiled skillet for 5–7 minutes per side until it reaches 74°C.
2. Rest the chicken for 5 minutes before slicing across the grain.
3. Whisk olive oil, vinegar and Dijon mustard with a pinch of salt and pepper to make the dressing.
4. Spread the chopped lettuce across a wide serving platter.
5. Arrange sliced chicken, eggs, avocado, tomatoes, cucumber and cheese in separate rows over the lettuce.
6. Drizzle with about half the dressing immediately before serving, keeping the rest on the side.
7. Serve at once so the lettuce stays crisp and the avocado remains fresh.