Cobb Salad

Rinse 140 g romaine in cold water, shake off as much moisture as possible, and cut it into bite-size pieces.

Keep the serving plate ready, because wet lettuce will thin the ranch dressing and make the salad slide around.

Pat 180g chicken breast dry and flatten the thick part to even the thickness.

Cook in a heated pan over medium heat for 5 minutes per side, rest for 5 minutes, then cut into 1.5cm pieces.

Spread 60 g bacon in a cold pan, then turn the heat to medium-low so the fat renders slowly.

When the edges darken and the strips feel crisp, drain them on paper towels, cool briefly, and chop small.

Quarter 2 boiled eggs gently so the yolks stay mostly intact.

Halve 120 g cherry tomatoes. Pit 1 avocado and slice it 1 cm thick near the end of prep, so the cut surfaces stay cleaner and fresher.

Spread the romaine lengthwise on a wide plate and level it so the center is not piled too high.

Arrange the tomatoes, eggs, and avocado in neat rows, keeping similar colors separated for the classic striped look.

Fill the remaining rows with the rested chicken slices and chopped bacon.

Serve 3 tbsp ranch dressing on the side, or spoon it over just before eating, so the bacon stays crisp and the romaine does not wilt.