Cobb salad

This traditional cobb salad is a delicious combination of chicken, bacon, avo and soft-boiled eggs.

Heat a char-grill pan on medium-high. Light brush chicken with oil. Season well, with salt and pepper. Cook chicken on grill for 3-4 minutes each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Meanwhile, cook bacon on the char-grill for 2 minutes each side or until crisp. Remove from heat.
Thinly slice the chicken and tear bacon into pieces. Arrange chicken, bacon, avocado, lettuce, tomato and egg on serving plates. Drizzle with dressing and serve immediately.

Source

2 large chicken breast fillets

1 tbsp olive oil

4 bacon rashers

1 ripe avocado, halved, stoned, peeled, sliced

2 baby cos lettuce, rinsed, leaves separated

400g mixed medley tomatoes, sliced

4 soft-boiled eggs, peeled, halved

1/2 cup Paul Newman's Own Southwest Ranch dressing

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