Classic Cobb Salad

Ingredients

• 1 head romaine lettuce, finely chopped
• ½ head iceberg lettuce, finely chopped
• 12 oz chicken breast, cooked and dicedRotisserie chicken
• 6 slices bacon strips, cooked crispy and crumbled
• 3 large hard-boiled eggs, peeled and diced
• 1 large avocado, pitted and diced
• 2 medium roma tomatoes, seeded and diced
• 3 oz blue cheese, crumbledFeta for a milder option
• 3 tablespoons red wine vinegar
• ⅓ cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• 1 pinch salt and pepper, to taste

Contains: eggs, fish, milk, mustard, sulphites.

Method

1. Cook chicken: season breast with salt and pepper and sear in a hot skillet with a little oil over medium-high heat, 6-7 minutes per side until cooked through. Rest 5 minutes, then dice. Alternatively, use rotisserie chicken.About 20 min
2. Make the vinaigrette: whisk red wine vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper together. Slowly whisk in olive oil until emulsified.About 3 min
3. Combine the chopped romaine and iceberg in a large wide bowl or on a serving platter. Drizzle lightly with about a third of the dressing and toss to coat the base.About 3 min
4. Arrange the toppings in neat rows across the salad: chicken, bacon, eggs, avocado, tomatoes, and blue cheese. Drizzle extra dressing over the top and serve at the table, letting guests toss their own portions.About 7 min