Cobb Salad | American Classic with Chicken & Avocado

First, cook the eggs: Bring enough water to a boil in a small pot. Reduce the heat to medium, carefully add the eggs, and hard-boil for about 9 minutes. Immediately quench in cold water and let cool completely.

Meanwhile, halve the cherry tomatoes. Cut the romaine lettuce into fine strips. Halve, pit, peel, and dice the avocado. Crumble the feta cheese into small pieces with your hands and finely chop the chives. Once the eggs have cooled, peel them and cut into quarters.

Preheat the oven to 180–185 °C. Prepare an oven-safe pan. Pat the chicken breast fillets dry, season with salt and pepper. Heat 2 tbsp of olive oil in the pan and sear the meat over medium heat for about 4–5 minutes per side until golden brown. Then transfer the pan to the preheated oven and cook the meat for another 13–15 minutes until done.