Chicken Cobb salad

Wash the romaine lettuce and the cherry tomatoes. Trim the lettuce and cut it into pieces. Cut the cherry tomatoes in half.

Cut the chicken breast into cubes. Heat the skillet over medium heat with no fat. Add the chicken, season lightly with salt and cook for 8 to 10 min, stirring, until it's white and cooked through.

Lower the eggs into the saucepan of boiling water. Let them cook for 8 min for a creamy yolk. Drain and run them under cold water to stop the cooking.

In the same skillet as the chicken (no need to wash it), cook the bacon bits over medium heat for 4 to 5 min until crispy.

Cut the avocado in half, remove the pit and scoop out the flesh with a spoon. Cut it into cubes.

Take the blue cheese out of the fridge and roughly crumble it with your fingers or a knife.

In the large bowl, arrange the lettuce, tomatoes, chicken, bacon, diced avocado and the eggs cut into quarters. Sprinkle with half of the crumbled blue cheese.

In a small bowl, mix the olive oil, cider vinegar and a pinch of salt. Whisk hard.

Drizzle the dressing over the salad and toss gently. Sprinkle with the rest of the crumbled blue cheese.