Classic Cobb Salad with Chicken and Avocado

Place the eggs in boiling water and hard-boil for approx. 6-8 minutes. Then quench in cold water, let cool, and peel.

Cut the bacon into fine cubes and fry in a pan until golden brown and crispy. Remove the bacon from the pan, leave the fat in it, and fry the chicken breast fillet on all sides over medium heat until cooked through. Season with a little salt. Let the meat rest briefly, then cut into bite-sized pieces.

For the dressing, whisk together red wine vinegar, Dijon mustard, and olive oil in a small bowl. Season with salt and freshly ground pepper.