Cobb Salad

INSTRUCTIONS

• 1
  First, cook the eggs: Bring plenty of water to a boil in a saucepan, then reduce the heat to medium, add the eggs to the saucepan, and cook them for 9 minutes. Immediately after cooking, cool them in cold water and let them cool down.
• 2
  Meanwhile, halve all the cherry tomatoes, cut the romaine lettuce into thin strips, peel, pit, and dice the avocado into smaller cubes, crumble the feta cheese into smaller pieces, and finely chop the chives. Once the eggs have cooled, peel them and cut them into quarters.
• 3
  Now preheat the oven to 180–185 °C and prepare a pan suitable for the oven. Then clean the chicken breasts and sprinkle them with salt and pepper. Next, heat 2 tablespoons of olive oil in the prepared pan, add the chicken breasts, and sear them for 4–5 minutes on each side over medium heat. Then transfer the pan to the preheated oven and bake the breasts for 13–15 minutes at 180–185 °C.
• 4
  Meanwhile, in a small bowl, whisk together all the listed ingredients for the dressing and place the bowl in the refrigerator for now.
• 5
  Once the chicken breasts are done, cut them into cubes about 1 cm × 1 cm in size.
• 6
  Next, start assembling the salad: Prepare 4 large bowls (or deep plates) and arrange the chopped romaine lettuce, cherry tomatoes, roasted chicken breasts, avocado, and eggs in separate rows in each. Then sprinkle the contents of each bowl (or plate) with feta cheese, drizzle with chilled dressing, and sprinkle with chopped chives.
• 7
  Serve the finished salad immediately.