Ingredients 4 servings
- 3 tablespoons white-wine vinegar
- 2 tablespoons finely minced shallot
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground pepper
- ¼ teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 10 cups mixed salad greens
- 8 ounces shredded cooked chicken breast, (about 1 large breast half; see Tip)
- 2 large eggs, hard-boiled (see Tip), peeled and chopped
- 2 medium tomatoes, diced
- 1 large cucumber, seeded and sliced1 avocado, diced
- 2 slices cooked bacon, crumbled
- ½ cup crumbled blue cheese, (optional)
Preparation
Active: 40 m Ready In: 40 m
- Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined.
- Place salad greens in a large bowl. Add half of the dressing and toss to coat.
- Divide the greens among 4 plates.
- Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce.
- Drizzle the salads with the remaining dressing.
Tips:
To poach chicken breasts;
- 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 15 minutes.
To shred the chicken - Use two forks to pull it apart into long shreds.