Cobb salad with chicken, roquefort and egg

Ingredients

for 2 servings

• Chicken breast180 g (6.3 oz)
• Hard-boiled eggs100 g (3.5 oz)
• Avocado120 g (4.2 oz)
• Roquefort40 g (1.4 oz)
• Green salad leaves120 g (4.2 oz)
• Olive oil20 g (0.7 oz)
• Cider vinegar10 g (0.4 oz)

Directions

1. Hard-boil the eggs for 9 minutes in boiling water, cool them under cold water, shell them then cut them into quarters.
2. Season the chicken with salt and pepper, then pan-fry it for 5 to 6 minutes on each side over medium heat, until cooked right through. Leave to cool slightly and dice it.
3. Cut the avocado into pieces and crumble the roquefort.
4. Wash and dry the green salad, then spread it as a bed on a large platter or plates.
5. Lay the chicken, the eggs, the avocado and the roquefort in separate rows on the salad.
6. Emulsify the olive oil with the cider vinegar, a pinch of salt and pepper, drizzle over the salad and serve at once.