Cobb salad with buttermilk dressing

Salad

• 1000 g water
• 2 skinless chicken breast fillets (approx. 500 g), cut into 3-4 pieces
• 4 eggs
• 1 sweet corn cob, silks and husk removed
• 1 bunch asparagus, woody ends trimmed
• 4 rindless bacon rashers (approx. 210 g), cut into pieces (1 cm)
• 20 g oil, plus extra if needed
• ½ iceberg lettuce, cut into thin slices
• ½ cos lettuce, roughly torn
• 1 bunch watercress
• 1 avocado, cut into cubes (1 cm)
• 250 g cherry tomatoes, cut into halves

Dressing

• 130 g buttermilk
• 70 g cream cheese
• 60 g sour cream
• 30 g lemon juice (approx. 1 lemon)
• 40 g water
• 1 tbsp white wine vinegar
• 1 pinch fine salt
• 1 pinch ground black pepper