1-First, make the dressing: Shake all the dressing ingredients 1 tbsp Dijon mustard, 5 tbsp extra virgin olive oil, 5 tbsp apple cider vinegar, 3/4 tsp kosher salt, 1/4 tsp black pepper, 2 tbsp finely minced shallot, and 1/2 tsp white sugar in a jar until it’s creamy and thickened. This gives you a tangy base that ties everything together.

2-Next, handle the chicken: Poach 400g chicken breast in boiling water, then turn off the stove and let it sit for 20 minutes. Once cooled, cut it into cubes and toss with 1/4 tsp kosher salt, 1/4 tsp black pepper, and 2 tbsp of the dressing for extra flavor.

3-Then, cook the bacon: Heat 200g streaky bacon strips in a non-stick pan over medium-high until they’re golden and crisp. Drain on paper towels and chop into pieces to add that smoky crunch.

4-Now, assemble: Spread the 12 cups of chopped cos/romaine lettuce on a large platter. Arrange the chicken, 2 avocados cut into large pieces, the tomatoes (either 2 large ones wedged and halved or 250g cherry tomatoes halved), bacon, and 4 quartered boiled eggs in neat rows on top.

5-Finish up: Crumble 200g blue cheese over the salad and sprinkle with 2 tbsp finely chopped chives. Serve the dressing on the side so everyone can add as much as they want. This keeps the lettuce crisp and lets folks customize their plate.