Recipe

A A A

• 3 tbsp white wine vinegar
• 2 tbsp shallots, finely minced
• 1 tbsp dijon mustard
• 1/4 tsp salt
• 1 tsp fresh ground pepper
• 3 tbsp extra virgin olive oil
• 10 cups mixed salad greens
• 1/2 lb cooked chicken breast, shredded
• 2 eggs, hard-boiled, peeled and chopped (**see tip )
• 2 slices bacon, cooked and crumbled
• 2 medium tomatoes, diced
• 1 large cucumber, seeded and sliced
• 1 avocado, diced
• 1/2 cup blue cheese, crumbled (optional)

• 1 Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine.
• 2 Whisk in oil until combined.
• 3 Place salad greens in a large bowl.
• 4 Add half of the dressing and toss to coat.
• 5 Divide salad greens among 4 plates.
• 6 Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce.
• 7 Drizzle the salads with the remaining dressing.
• 8 TIP:
• 9 *Tips To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• 10 **To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
• 11 Serves 4.