You can find all the ingredients at your local grocery store. It is preferable to use fresh ingredients instead of frozen ones. As with all raw dish, wash the vegetables thoroughly.

For the equipment, you only need to prepare a knife, a chopping board, a boiling pot, a frying pan, a bowl, and a whisk to make the dressing. To make Cobb salad from scratch you will need around 30 minutes. Wash your hands before preparing the salad.

This recipe is enough for 4 servings.

• 2 skinless, boneless chicken breast, or pre-cooked chicken breasts.
• 4 eggs
• 4 stripes of bacon, sliced into small pieces
• 2 large ripe tomatoes
• 1 head romaine lettuce, or lettuce of your choice
• 1 cup watercress
• 1 avocado
• ½ cup Roquefort cheese, or other cheese of your choice
• olive oil, for frying
• few chives, for decoration

~~For the Dressing:

• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 2 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp of dry English mustard or Dijon mustard
• 1 clove garlic, finely minced
• salt and pepper

1. Boil the egg. Put the eggs in the boiling pot and immerse in cold water. Put the pot on stove, and set it to high heat. After the water is boiled, take away from the heat. Cover the pot and wait for 10 minutes.
2. After the eggs are cooked, peel the eggs and chop into small pieces.
3. Boil the chicken breasts. Slice the chicken breast into 4 pieces or more to reduce cooking time. Put the chicken in a pan and cover with water. Bring the water to boil on high heat. Turn down the heat and simmer for around 8 minutes more until fully cooked. Shred the chicken.
4. Fry the bacon. Very lightly, grease the pan with olive oil and put in the bacon. Fry until the bacon is browned and crisp. Drain on paper towels.
5. Wash the chives, lettuces and watercress under running water. Shred into bite sized pieces.
6. Peel and cut tomatoes and avocados into small pieces. Shred or crumble the cheese.
7. Arrange the ingredients on a plate or a bowl in rows, one ingredient at a row. Sprinkle the chives on top for decorations. You can also arrange them on individual serving plates.

1. Mix all the dressing ingredients except the olive oil in a small bowl.
2. Gradually whisk in the olive oil.
3. If the vinaigrette is too oily, add some water.
4. Drizzle on top of the salad.

Ingredients:

• 2 skinless, boneless chicken breasts
• 1 tbsp balsamic vinegar
• 1 tsp dried Italian seasonings, or any poultry seasoning
• a pinch of salt and pepper
• 2 tsp Olive oil

Method:

1. Coat the chicken with the balsamic vinegar, seasonings, salt, and pepper. Set aside for 15 minutes.
2. Heat the pan and coat the pan with olive oil.
3. Add the chicken. Grill each side for around 6 to 7 minutes, or until cooked. Turn off the heat and let it rest for 5 minutes. Shred the chicken.