American Cobb Salad with Ranch Dressing

Shopping list

• 300 g boneless chicken breasts

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• 1 tbsp olive oil

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• 6 piece smoked streaky bacon

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• 1 piece romaine lettuce — chopped

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• 150 g cherry tomatoes — halved

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• 1 piece ripe avocado — diced

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• 3 piece eggs — hard-boiled and quartered

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• 2 piece spring onions — sliced

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• 100 ml mayonnaise — gluten-free

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• 50 ml soured cream

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• 1 tbsp fresh dill — chopped

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• 0.25 tsp garlic granules

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• 1 tsp lemon juice

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• 0.25 tsp fine sea salt

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• 0.25 tsp black pepper

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Step by step

1. 1

   Rub the chicken breasts with olive oil and season with salt and pepper. Heat a griddle pan over medium-high heat and cook the chicken for 6– 7 minutes each side until cooked through and juices run clear. Rest for 5 minutes, then slice.

2. 2

   Meanwhile, grill or fry the bacon until crisp, then drain on kitchen paper and chop.

3. 3

   In a small bowl, whisk together the mayonnaise, soured cream, dill, garlic granules, lemon juice, salt and pepper to make the ranch dressing. Taste and adjust seasoning.

4. 4

   Arrange the chopped lettuce on a large serving platter or in individual bowls.

5. 5

   Layer the sliced chicken, bacon, tomatoes, avocado, boiled eggs and spring onions in neat rows over the lettuce.

6. 6

   Drizzle the ranch dressing over the top or serve on the side. Toss gently at the table before serving.