Cobb salad

Method

1. To make the dressing, combine the vinegar and mustard in a bowl, then dollop in the mayonnaise and natural yogurt. Loosen to a pouring consistency by adding buttermilk or whole milk, then stir in the chives and parsley. Season with salt, ground black pepper and a pinch of sugar, then set aside.
2. Bring a small pan of water to the boil, then carefully add the eggs and cook for 6 minutes. Drain and run under cold water for a few minutes to cool, then peel and cut in quarters.
3. Season the chicken generously with salt and ground black pepper. Melt the butter in a wide frying pan over a medium heat, then add the chicken, skin-side down. Taking care not to burn the butter, cook the chicken for 10-12 minutes until the skin is deep golden brown and crisp. Turn and cook on the other side for 10-12 minutes until cooked through. Transfer to a plate, skin-side up, and set aside to rest.
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4. Meanwhile, fry the bacon in the same pan on both sides until crisp. Cool on a plate, then snap into pieces.
5. Chop each chicken thigh into 6 chunks using a sharp knife. Season the tomatoes and the quartered eggs. Arrange the lettuce leaves on a platter or individual plates, then top with the sliced onion, crumbled cheese, avocados, tomatoes, eggs, bacon and chicken. It should all look buoyant and juicy. Scatter with the chopped chives, then serve with the dressing.