Grilled Chicken Cobb Salad with Herby Dressing

4 tbsp The Good Oil extra virgin rapeseed oil

1 large chicken breast

6 streaky bacon rashers

1 iceberg lettuce, torn

A large handful of rocket leaves

1 avocado, sliced

200g cherry tomatoes, halved

4 eggs

60g blue cheese, crumbled

¼ cup mayonnaise

¼ cup greek yoghurt

1 garlic clove, finely chopped

Juice of half a lemon

½ tsp dijon mustard

A handful of dill and basil, chopped

Add the eggs to a pot of cold water, bring to the boil and cook for 5 minutes. Drain, run under cold water then peel, cut into quarters and set aside.

Heat oven to 185c. Fry the bacon in a pan over a medium heat till crisp, then set aside and crumble into pieces when cooled. To the same pan add a tablespoon of oil and sear the chicken breast on both sides until brown, then transfer to a heat proof dish, season with salt and pepper and continue cooking in the oven until done – remove and allow to rest for 10 minutes, then slice.

In a small bowl, combine the mayonnaise, yoghurt, garlic, lemon juice, mustard and remaining oil until smooth. Add half the herbs to the dressing and mix through.

Arrange the lettuce and rocket on a platter. Top with tomatoes, blue cheese, hard-boiled eggs, avocado, chicken and bacon. Drizzle with the dressing, then scatter over the remaining herbs, and serve with extra dressing on the side.

Note: for some extra flavour in your dressing, use our basil oil in place of the oil.