Ingredients for Cobb Salad with Balsamic Shallot Vinaigrette

• 60ml balsamic vinegar

• 1/2 teskedar salt

• 1/4 teskedar nymalen svartpeppar

• 180ml extra-virgin olive oil

• 2 tablespoons minced shallots

• 60g skinless, boneless chicken breast halves

• 1/2 teskedar salt

• 1/4 teskedar nymalen svartpeppar

• 2 teaspoons extra-virgin olive oil

• 60g cos hearts, washed, dried, and torn into bite-sized pieces

• 2 large ripe tomatoes, seeded and diced

• 2 ripe avocados, pitted, peeled, and diced

• 8 strips turkey bacon, cooked and coarsely chopped

• 2 hard-boiled eggs, coarsely chopped

• 120g (110g) crumbled reduced-fat blue cheese

1 To make the vinaigrette, combine the vinegar, salt, and pepper in a blender. With the machine running, gradually add the oil. Add the shallots and pulse briefly to combine. Pour into a serving bowl and set aside.

900g each chicken breast half between 2 heavy duty plastic bags with a flat meat pounder to an even 1/2-inch thickness. Season with the salt and pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the chicken and cook, turning halfway through cooking, until golden brown on both sides, about 6 minutes. Add 60ml water, reduce the heat to medium-low, and cover. Simmer until the chicken feels firm when pressed in the centre, about 8 minutes. Uncover, increase the heat to high, and cook until the liquid is evaporated and the chicken is sizzling, about 1 minute. Transfer chicken to a carving board and let cool. Cut the chicken into bite-sized pieces.

3 Spread the lettuce on a large platter. Top with the chicken, tomatoes, avocados, bacon, hard-boiled eggs, and blue cheese arranged in rows. Serve immediately, with the vinaigrette passed on the side.

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