Cobb Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.36 120 g
2. 2 Baconpack 200 g ≈ $2.91 30 g
3. 3 Eggspack 10 pcs ≈ $1.89 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 ≈ $0.49 60 g
7. 7 Feta or brined cheesepack 200 g ≈ $3.00 30 g
8. 8 Olive oil 10 ml
9. 9 Lemon≈ $4.65 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. Prepare: rinse the chicken¹, tomatoes⁵ and avocado⁴, and peel the egg; pat the chicken dry with paper towels.

2. Prepare: heat a skillet over high heat and have a cutting board and knife ready; sear the chicken¹ on both sides until golden and cooked through, keeping internal temperature at least 74°C; time depends on thickness.

3. Prepare: fry bacon² over medium-high heat until crisp, about 4–6 minutes; transfer to paper towels.

4. Prepare: hard-boil the egg, then cool and peel; slice.

5. Prepare: peel and slice the avocado⁴; slice the tomatoes⁵; crumble the feta⁷ into small pieces.

6. Assemble: on a flat plate lay the chicken¹, bacon², egg, avocado⁴, tomatoes⁵ and feta⁷ in layers; keep the plate slightly angled to preserve the neat rows.

7. Dressing: in a small bowl combine oil, lemon⁹ juice, mustard and salt; whisk until a smooth emulsion forms.

8. Serve: dress the salad with the dressing, toss gently or keep as layers; let it rest 2–3 minutes; serve.