Cobb Salad

01Method

1. 1

   Whisk all dressing ingredients together in a small bowl until combined, then set aside.

2. 2

   Cut the ham into 1 cm strips. Lightly coat a nonstick frying pan with cooking spray and heat over medium-high. Add the ham strips and cook, stirring often, until warmed through and slightly crisped, about 3–5 minutes. Remove from heat and set aside.

3. 3

   Discard the yolk from one of the hard-boiled eggs. Roughly chop the remaining egg white and the whole second egg, then set aside.

4. 4

   In a large bowl, toss the romaine and watercress with about two-thirds of the dressing. Transfer the dressed greens to a large serving platter. Arrange the tomatoes in a row down the centre, then lay the avocado, chicken, cheese, chopped egg, and crisped ham in strips on either side. Drizzle the remaining dressing over the top and serve immediately.