Cobb Salad mit Feta

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Serves 3

Ingredients

• 3 eggs
• 100 g bacon
• 300 g chicken breast
• 60 ml olive oil
• 20 ml red wine vinegar
• 5 g dijon mustard
• salt
• black pepper
• 200 g romaine lettuce
• 200 g cherry tomatoes
• 1 avocado
• 80 g feta (crumbled; swap for blue cheese)

Steps

1. Morning prep, done ahead so nothing touches heat at dinner: cold-water start eggs (3), bring to a boil, simmer ⏲ 9–10 minutes, then into an ice bath and peel. Refrigerate.
2. Cook bacon (100 g) in a pan or oven until crisp. Chop once cool. Refrigerate.
3. Poach or roast chicken breast (300 g) until just cooked through (poaching: simmer in salted water ⏲ 12–15 minutes depending on thickness). Chill, then dice or shred. Refrigerate.
4. At dinner, whisk together olive oil (60 ml), red wine vinegar (20 ml), dijon mustard (5 g), salt, and black pepper to make the dressing.
5. Spread chopped romaine lettuce (200 g) as the base on a platter or in bowls. Arrange the chilled chicken, halved eggs, chopped bacon, halved cherry tomatoes (200 g), diced avocado (1), and feta (80 g) in rows or sections on top — classic Cobb style, or toss it all together.
6. Drizzle the dressing over just before serving, or serve it on the side so the lettuce doesn't wilt if there are leftovers.