A healthier update on the traditional American cobb salad, this amped-up version swaps out the richness of blue cheese for sharp, crumbled feta and gets tossed with a lighter-style Greek yoghurt ranch dressing. Of course, we've kept the bacon and the golden chicken for that classic, crave-worthy flavour.
Cut bacon into bite-sized pieces and place in a cold, frypan over medium-high heat. Cook, stirring occasionally, for 7 minutes or until crisp. Remove from pan, leaving bacon fat in the pan.
Cut chicken into 3cm bite-sized pieces. Add to pan and cook, stirring occasionally, for 8–10 minutes or until golden brown. Remove from pan and set aside. While chicken is cooking, continue with step 3.
Thinly slice chives. Place ½ the chives in a bowl with yoghurt, mustard, aioli and red wine vinegar. Season with salt and pepper and whisk until smooth.
Peel avocado and chop into bite-sized pieces. Halve tomatoes. Trim lettuce and chop into bite-sized pieces.
Divide lettuce, tomato, avocado, chicken and bacon between bowls.
Crumble over feta. Drizzle with ranch dressing and sprinkle with remaining chives to serve.