Light Cobb salad with chicken, egg, avocado and croutons

Ingredients

For 1 serving

• Romaine lettuce120 g
• Chicken breast110 g
• Eggs1
• Avocado40 g
• Cherry tomatoes100 g
• Pancetta15 g
• Croutons25 g
• Blue cheese15 g
• Extra virgin olive oil5 g
• Red wine vinegar1 teaspoon

Contains: gluten, lactose, eggs, sulphites,

In season: June – September

Method

1. Bring a small pan of water to the boil, lower the egg in gently and cook it for 8 minutes, until hard-boiled; cool it in cold water, peel it and cut it into wedges.
2. Meanwhile heat a griddle or ridged pan over medium-high heat. If the chicken breast is thick, butterfly it, then grill it for 5 minutes per side, until well marked and no longer pink inside; cut it into cubes.
3. Dice the pancetta and fry it in a dry pan over medium heat for 4–5 minutes, until crisp; drain it on kitchen paper.
4. Wash the romaine and cut it into strips, wash and quarter the cherry tomatoes, peel and dice the avocado, crumble the blue cheese.
5. Lay the lettuce on the plate and arrange the chicken, egg, avocado, tomatoes, pancetta and blue cheese on top in parallel rows.
6. Dress with the oil and red wine vinegar and finish with the croutons.