Chicken Cobb Salad Stack

Heat oven to 180C (fan 160C).

Bake the chicken breast for 20 minutes, or until no longer pink, or use a meat thermometer to check the internal temperature has reached 72C. Allow to cool for 30 minutes and cut into 2cm chunks and dress with ranch dressing.

Bake the bacon on a foil lined tray at the same time as the chicken for 15 to 20 minutes until this is crisp. Cut into pieces that will fit inside the mould.

Blanch the avocados in a pan of boiling water for 10 seconds, then plunge into a bowl of ice water. This will prevent the avocados from browning. Peel and cut into chunks.

Cut two slices from the centre of each tomato and place on a sheet of kitchen paper to absorb any excess moisture. Reserve remainder for other use.

To assemble the stack, use a lightly oiled tall 8cm food ring, an empty can with the top and bottom cut off, or a piece of unused PVC pipe as a mould.

Place a tomato slice over the centre of a large plate to form the base of the stack and position the mould over this.

Spoon a layer of dressed chicken into the mould, gently tamping down to help the stack hold its shape after removing the mould.

Continue adding the other layers, gently tamping down on each, until the mould is filled.

Remove the mould from the salad, lifting it straight up to keep the stack intact and top with shredded lettuce and blue cheese.