Cobb Salad

1. In a large serving bowl, mix together the lettuce, tomatoes, cucumber and feta.

2. Place a pan on a medium heat on the hob and add the bacon. Cook until crispy, turning regularly (approx 10mins).

3. Place 2 further pans on the hob both on a high heat, fill one with boiling water and boil the eggs for 7 minutes.

4. In the second pan, spray a few sprays of oil and add the chicken with some salt and paprika, cook until crispy.

5. When cooked, place the bacon on the side to cool and crisp then chop into small pieces and scatter over the salad top.

6. Remove the eggs from the water, peel the shells and cut into quarters. Place on top of the salad.

7. Remove the chicken and scatter over the salad warm.

8. Mix some vinegar and mustard with a little bit of water and a pinch of salt and dress the salad.

9. Serve with the Ryvita.