Cobb Salad

Preheat the oven to 200°C. Season the chicken breast with salt and pepper and bake for 20-25 minutes until cooked through (or pan-fry for 6-7 minutes per side). Let the meat rest for 5 minutes, then slice thinly.

Hard-boil the eggs: cover with cold water, bring to a boil and cook for 9-10 minutes after boiling. Cool under running water, peel and cut into wedges.

Cut the bacon into strips and fry in a dry skillet over medium heat for 4-5 minutes until crispy. Transfer to paper towels to drain excess fat.

Shred the romaine lettuce into thin strips and dice the tomatoes. Peel and pit the avocado and cut into slices.

For the dressing, whisk together the olive oil, wine vinegar and mustard until smooth, then season with salt and black pepper to taste.

On a wide, flat platter, spread the shredded romaine in an even layer, then arrange the sliced chicken, eggs, bacon, avocado, tomatoes and crumbled blue cheese on top in separate rows — each ingredient in its own strip, without mixing.

Sprinkle the salad with chopped green onions and serve with the dressing on the side, or drizzle it over the whole salad right before serving.