Cobb salad with ranch dressing

Boil the chicken thigh fillet (260 g) until cooked, then cut it into small pieces.

Also, boil the eggs (3 pcs.) and chop them.

In a pan, fry the bacon (6 strips) until crispy, then cut it into small pieces.

Cut the cherry tomatoes (90 g) in half, peel and dice the avocados (2 pcs.), and tear the romaine lettuce (140 g) into large pieces. Crumble the organic tofu (35 g) and finely chop the green onion (35 g).

In a large bowl, create a bed of romaine lettuce, and evenly distribute all the prepared ingredients on top.

Drizzle the salad with ranch dressing (3 tbsp), the link to which is provided below.