Ingredients:

  • 6 oz (170g) boneless, skinless chicken breasts, preferably free-range
  • 1 tbsp (15ml) olive oil, extra virgin
  • Salt and freshly ground black pepper, to taste
  • 8 slices bacon, smoked
  • 1 head iceberg lettuce, or mixed greens, rinsed and chopped
  • 2 medium tomatoes, cored and chopped
  • 2 hard-boiled eggs, peeled and chopped
  • 1 avocado, pitted, peeled, and chopped
  • 4 oz (115g) blue cheese, crumbled (e.g., Stilton, Roquefort, or Gorgonzola)
  • 2 tbsp fresh chives, finely chopped
  • 1/4 cup (60ml) olive oil, extra virgin
  • 2 tbsp (30ml) red wine vinegar
  • 1 tbsp (15ml) Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp sugar, or honey
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then dice.
  2. Cook bacon in the same skillet until crisp. Drain on paper towels. Crumble or chop.
  3. Combine olive oil, red wine vinegar, Dijon mustard, minced garlic, sugar (or honey), salt and pepper in a jar. Seal the jar, and shake vigorously until combined. Taste and adjust seasoning as needed. Chill for at least 15 minutes to allow flavors to meld.
  4. Arrange lettuce on a large platter or in individual bowls. Arrange the chicken, bacon, tomatoes, eggs, avocado, and blue cheese in neat rows or sections on top of the lettuce. Drizzle with the vinaigrette. Garnish with chopped chives. Serve immediately.