Cobb Salad

INSTRUCTIONS

• 1
  First, cook the eggs: Bring enough water to a boil in a saucepan, then reduce the heat to medium, add the eggs to the saucepan and cook for 9 minutes. Immediately after cooking, cool them in cold water and let them chill.
• 2
  Meanwhile, halve all cherry tomatoes, cut the romaine lettuce into thin strips, peel, pit and dice the avocado into smaller cubes, crumble the Balkan cheese into smaller pieces, and finely chop the chives. Once the eggs have cooled, peel and quarter them.
• 3
  Now preheat the oven to 180–185 °C and prepare an oven-safe pan. Then clean the chicken breasts and season 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 per 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, whisk all the listed dressing ingredients together in a small bowl and place the bowl in the refrigerator for now.
• 5
  Once the chicken breasts are baked, cut them into cubes approximately 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 side by side in individual rows in each. Then sprinkle the contents of each bowl (or plate) with Balkan cheese, drizzle with the chilled dressing, and sprinkle with chopped chives.
• 7
  Serve the finished salad immediately.