Cobb Salad

Place the eggs in a saucepan of cold water, bring to the boil, then simmer for 9 minutes. Drain, cool under cold water, then peel and quarter.

Season the chicken breasts with salt and black pepper and grill in a griddle pan over medium-high heat for 6 minutes on each side until a meat thermometer reads 74°C.

Rest the chicken for 3 minutes, then slice.

Fry the bacon in a large frying pan over medium heat for 6 minutes, turning occasionally, until crisp, then drain on kitchen paper and chop.

Whisk together the olive oil, red wine vinegar, Dijon mustard, salt and black pepper to make the dressing.

Arrange the chopped lettuce on a platter and top with neat rows of the sliced chicken, bacon, eggs, avocado, cherry tomatoes and blue cheese.

Drizzle with the dressing just before serving.