Greek Cobb Salad

Ingredients:

• 6 slices of bacon
• 4 large eggs
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar or freshly squeezed lemon juice
• 1/4 cup coarsely chopped fresh dill, plus extra for serving
• 3 romaine lettuce hearts, trimmed and chopped
• 1 avocado, thinly sliced
• 1 cup shredded grilled chicken, skin removed (about 140 g)
• 3/4 cup crumbled feta (about 90g)
• 2 cups cherry tomatoes, halved
• 2 cups pita chips, lightly crushed

Preparation:

1. In a medium nonstick skillet over medium heat, cook the bacon, turning once, until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate to drain. Let cool slightly, then crumble.
2. Meanwhile, fill a medium bowl with ice water. Bring the water to a boil in the saucepan and add the eggs. Cook for 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, another 6 minutes. Drain and let the eggs cool.
3. Prepare the dressing:
   
   Remove the eggs from the ice water and peel them; place them in a blender. Add the vegetable oil, vinegar, dill, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper and blend until smooth.
4. Place the romaine lettuce in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs, and bacon in even rows on top of the lettuce. Top with pita chips and sprinkle with dill. Toss the salad before serving.