1-First Step: Mise en place Gather all ingredients. Chop the lettuce and place it in a large bowl for assembly, or spread it directly on a large platter for a family-style presentation. Halve the cherry tomatoes or chunk the large tomatoes as preferred. Slice the avocados just before assembly to avoid browning.

2-Second Step: Make the dressing Combine the following in a jar: 1 tbsp Dijon mustard, 5 tbsp extra virgin olive oil, 5 tbsp apple cider vinegar, 2 tbsp finely minced shallot (or 1 tbsp grated red onion), 3/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp white sugar. Close the jar and shake vigorously until well mixed. The equal quantities of oil and vinegar give this cobb salad dressing a tangier profile than typical vinaigrettes; it cuts through rich blue cheese and avocado.

3-Third Step: Poach the chicken Place 400g (14 oz) chicken breast into a pot and cover with boiling water. Turn off the heat, cover the pot, and let the chicken sit in the hot water for 20 minutes. This off-heat poaching method makes the chicken juicy and tender. After 20 minutes, remove the chicken and let it cool slightly, then dice into roughly 2cm cubes. Toss the chicken with a pinch of salt and pepper and 2 tablespoons of the prepared dressing to season. For a lighter option, substitute turkey breast or use grilled chicken; for step-by-step grilling methods see this guide to grilled chicken breasts.

4-Fourth Step: Cook the bacon and eggs Place 200g (7 oz) bacon strips in a cold non-stick pan over medium-high heat. Cook until crisp on both sides, about 8 to 10 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into roughly 1.5cm pieces. Cooking full strips is less messy than frying tiny pieces and gives better texture. For eggs, bring a pot of water to a gentle boil, lower in room-temperature eggs, and cook for 9 minutes for soft-boiled eggs with slightly jammy yolks. Transfer to an ice bath immediately to stop cooking, peel, and quarter.

5-Fifth Step: Assemble the salad 1. Spread about 12 cups of chopped cos or romaine lettuce on a large platter or divide among plates. 2. Arrange the prepared ingredients in neat rows across the bed of lettuce: poached chicken, avocado pieces, tomato chunks or halved cherry tomatoes, crispy bacon bits, and quartered soft-boiled eggs. 3. Crumble 200g (7 oz) gorgonzola dolce (or preferred blue cheese) over the top and sprinkle with 2 tbsp finely chopped chives if using. 4. Serve the dressing on the side so guests can add as much as they like; this keeps the lettuce crisp and preserves the composed presentation.