1-First Step: Make the Dressing The best way to start is by getting the dressing ready. This allows the flavors to meld while you prep the other ingredients. Grab a jar with a tight-fitting lid. Add 1 tablespoon of Dijon mustard, 5 tablespoons of extra virgin olive oil, and 5 tablespoons of apple cider vinegar. If you do not have apple cider vinegar, white or red wine vinegar works just fine. Next, add 3/4 teaspoon of cooking salt, 1/4 teaspoon of black pepper, 2 tablespoons of very finely minced shallot, and 1/2 teaspoon of white sugar. Put the lid on the jar and shake it vigorously until the mixture thickens and becomes creamy. The mustard acts as an emulsifier, binding the oil and vinegar together. Set this aside until you are ready to serve. Giving it a little shake right before pouring is always a good idea.

2-Second Step: Poach the Chicken For the juiciest chicken, we are going to use the poaching method. Bring a pot of water to a boil. Once it is boiling, gently place your 400g of chicken breast into the water. Immediately turn off the heat, put the lid on the pot, and leave the chicken to sit in the hot water for 20 minutes. This gentle cooking method ensures the meat stays tender and does not dry out. After 20 minutes, remove the chicken and let it cool. Once it is cool enough to handle, cut it into 2cm cubes. In a small bowl, toss the cubed chicken with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 2 tablespoons of the dressing you just made. This step infuses the meat with flavor right from the start.

3-Third Step: Cook the Bacon and Boil Eggs While the chicken is cooling, grab your bacon. Place 200g of streaky bacon strips in a cold non-stick pan. Turn the heat to medium-high. Starting with a cold pan helps the fat render out slowly, resulting in crispier bacon. Cook for about 3.5 minutes per side or until golden and crisp. Once done, transfer the bacon to paper towels to drain the excess grease, then chop it into 1.5cm pieces. Next, soft boil your eggs. Place them in a pot of boiling water and cook for exactly 9 minutes. This timing gives you that perfect jammy yolk that is so delicious in a salad. After 9 minutes, plunge them into ice water to stop the cooking process and make them easier to peel. Once cool, peel and quarter them.

4-Fourth Step: Prep the Vegetables Now let’s get the greens and veggies ready. Chop your 12 cups of cos or romaine lettuce into bite-sized pieces. Wash and dry them thoroughly; wet lettuce is the enemy of a good salad. Cut your 2 large tomatoes into wedges and halve them, or if you are using cherry tomatoes, just halve those. Take your 2 medium avocados, cut them in half, remove the pit, and slice the flesh into large pieces. Finely chop 2 tablespoons of chives if you are using them as a garnish.

5-Final Step: Assemble and Serve Presentation is key with a Cobb salad. Grab a large platter or a wide, shallow bowl. Spread the chopped lettuce evenly across the bottom to create a bed. Now, arrange your toppings in neat rows on top of the lettuce. You typically want a row of chicken, a row of avocado, a row of tomato, a row of bacon, and a row of eggs. Crumble the 200g of blue cheese across the top and sprinkle with chives. Serve the dressing on the side so everyone can add as much or as little as they like.