Cobb Salad

Boil eggs in a pan of water, then cool in cold water, peel and quarter.

Rub chicken breast with olive oil, salt and black pepper. Cook until done, rest 5 minutes, then slice.

Cook bacon until crisp, then crumble.

Whisk plain yogurt, lemon, Dijon mustard and a pinch of salt into a dressing.

Arrange romaine lettuce, cherry tomatoes, avocado, cucumber, boiled eggs, cooked chicken and crisp bacon in rows on a platter and serve with dressing.