Cobb Salad

Boil the eggs for 10 minutes until hard-boiled. Drain and cool them under cold water, then peel and dice. In a separate pan, cook the bacon until crispy. Drain on paper towels and crumble.

Season the chicken breasts with salt and pepper. Heat 15 ml of olive oil in a pan over medium-high heat. Cook the chicken for 6-8 minutes per side, until fully cooked through and golden brown. Let it rest for a few minutes, then dice.

Wash and chop the romaine lettuce. Halve or quarter the tomatoes. Halve, pit, peel, and dice the avocados. Crumble the blue cheese.

To make the vinaigrette, whisk together the red wine vinegar, remaining olive oil, Dijon mustard, a pinch of salt, and pepper in a small bowl until well combined.

Arrange the chopped lettuce on a large platter or in individual bowls. Artfully arrange the diced chicken, crumbled bacon, diced eggs, tomatoes, diced avocado, and crumbled blue cheese in rows over the lettuce. Drizzle generously with the prepared vinaigrette just before serving.