Ingredients:

  • 6 slices thick-cut bacon, preferably applewood smoked
  • 2 boneless, skinless chicken breasts, about 6oz each
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large eggs
  • 1 head Romaine lettuce, chopped
  • 1/2 head Iceberg lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • 2 ripe avocados, pitted and diced
  • 4 oz crumbled blue cheese, such as Roquefort or Gorgonzola
  • 1/4 cup chopped fresh chives
  • 1/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions:

  1. Cook bacon in skillet until crisp. Drain on paper towels and crumble.
  2. Season chicken breasts with salt and pepper. Sear in skillet with olive oil until cooked through (internal temp 165°F/74°C). Let cool slightly, then dice.
  3. Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 8-10 minutes. Cool under cold running water, peel, and dice.
  4. Whisk together red wine vinegar, olive oil, Dijon mustard, garlic, salt, and pepper in a small bowl.
  5. Arrange Romaine and Iceberg lettuce in a large salad bowl or platter. Create rows of chopped tomatoes, diced avocado, crumbled blue cheese, crumbled bacon, diced chicken, and diced eggs. Garnish with chives.
  6. Drizzle the dressing over the salad just before serving or serve on the side.