Cobb Salad | Hearty American Classic

First, cook the eggs: in a small saucepan, bring water to a boil, then reduce the heat to medium, and carefully place the eggs into the water. Cook for 9 minutes, then immediately cool them in cold water. Once cooled, peel and quarter them.

Meanwhile, prepare the other ingredients: halve the cherry tomatoes, cut the romaine lettuce into thin strips. Peel, pit, and dice the avocado. Crumble the creamy white cheese into smaller pieces, and finely chop the chives.

Preheat the oven to 180–185 °C. Clean the chicken breasts, season with salt and pepper. In an oven-safe skillet, heat 2 tablespoons of olive oil, and cook the chicken breasts over medium heat for 4–5 minutes per side. Then transfer the skillet to the oven and continue baking for 13–15 minutes. Once done, cut them into approximately 1x1 cm cubes.