Preheat your oven to 180 degrees.
Remove the leaves from the corn cobs and smear approximately 1 tablespoon of butter onto each corn cob before wrapping in foil to completely encase. Place these into the oven and cook for 45 minutes.
Meanwhile, drizzle approximately 1 tablespoon of olive oil over the chicken breast and sprinkle with the dried mixed herbs. Place onto a baking tray and cook for 30 minutes or until the chicken breast is cooked through - it’s a good idea to check how it’s going after 20 minutes and adjust your cooking time accordingly.
Peel your potatoes and cut into small cubes. Place them into a steamer and cook for 15 minutes or until cooked through. You can also add your eggs to the bottom of the steamer to cook at the same time.
Transfer the cooked potatoes to a small bowl and while they are still hot, sprinkle with salt and pepper to taste and carefully mix through the mayonnaise and seeded mustard (if using) and place into the fridge to cool.
Transfer the hard boiled eggs into a bowl of cold water and set aside to cool slightly before peeling.
Remove the corn and chicken breast from the oven and allow to cool for 10 minutes in the fridge before carefully removing the corn kernels and cutting the chicken into small pieces.
Take out a large serving plate and place onto your kitchen bench.
Prepare the rest of the salad ingredients, slice the tomatoes into quarters, thickly slice the cucumber into pieces, cut the hardboiled eggs into quarters, chop the carrot into small pieces and tear off the leaves of the Cos Lettuce.
Arrange all of the Cobb Salad ingredients on your serving plate and serve immediately with the Balsamic Salad Dressing on the side.