Chicken Cobb Salad

📝 Ingredients

• 1 romaine lettuce (about 250 g)
• 250 g chicken breast
• ½ tsp sweet paprika
• 2 eggs
• 75 g turkey lardons
• 1 very ripe avocado (about 200 g)
• 200 g cherry tomatoes
• 50 g feta
• 3 tbsp plain yoghurt + 1 tsp Dijon mustard + 1 tbsp red wine vinegar (for the dressing)
• 2 tbsp olive oil
• Salt, black pepper

🍴 Utensils

• Small saucepan
• Non-stick frying pan
• Salad spinner
• Bowl
• Whisk
• Chopping board

📖 Steps

1. Gently lower the eggs with a spoon into a small saucepan of boiling water and cook for 10 min at a gentle boil. Immediately plunge them into a bowl of very cold water for 5 min: they'll peel easily and the yolk won't get a grey ring.
2. Meanwhile, dry-fry the turkey lardons in a non-stick frying pan over medium heat for 4 to 5 min, until nicely crisp. Set aside on kitchen paper, keeping the pan for the chicken.
3. If the chicken breasts are thick, slice them in half horizontally to get escalopes about 1.5 cm thick. Rub them with the paprika, salt and pepper, then cook them in the pan with 1 tbsp olive oil for 4 to 5 min on each side over medium heat.
4. Check it's cooked by cutting into the thickest piece: the meat should be white all the way through, with no trace of pink. Leave the chicken to rest on a board for 5 min so it stays juicy, then cut it into 2 cm cubes.
5. Wash, spin dry and slice the romaine into 2 cm strips. Halve the cherry tomatoes, peel the eggs and cut them into quarters, then cut the feta into small cubes. Open the avocado, remove the stone and dice the flesh at the last minute so it doesn't turn brown.
6. Make the dressing: in a bowl, whisk the yoghurt with the mustard, vinegar, 1 tbsp olive oil, a pinch of salt and some pepper, until smooth and thick enough to coat the back of a spoon.
7. Divide the romaine between two large shallow bowls, then arrange the chicken, eggs, lardons, avocado, tomatoes and feta on top in neat parallel rows: this is the classic Cobb salad presentation.
8. Serve the dressing on the side or drizzled over the top, and only toss at the table when it's time to eat, so the romaine stays crisp and each row keeps its colours.