Cobb Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
2. 2 Baconpack 200 g ≈ $2.95 30 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
5. 5 Tomatoes≈ $4.67 per kg 80 g
6. 6 Leaf lettucepack 150 g ≈ $0.65 60 g
7. 7 Feta or brined cheesepack 200 g ≈ $3.00 30 g
8. 8 Olive oil 10 ml
9. 9 Lemon≈ $4.70 per kg 10 g
10. 10 Mustard 3 g
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the egg for 10 minutes, cool, peel, and slice into rounds.

2. Cut the bacon² into strips and cook in a dry skillet over medium heat for 4–6 minutes until crisp. Drain on paper towels.

3. Season the chicken¹ with salt, then sear in the bacon² fat over medium heat for 6–7 minutes per side until golden and cooked through (white meat, clear juices). Let cool and slice.

4. Tear the lettuce and arrange on a plate. Slice the avocado⁴ and tomatoes⁵, then crumble the feta⁷.

5. Whisk together the oil, lemon⁹ juice, Dijon mustard, and salt until smooth.

6. Layer the chicken¹, bacon², egg, avocado⁴, tomatoes⁵, and feta⁷ over the greens, drizzle with dressing, and serve.