Ingredients
* 3 tablespoons white-wine vinegar
* 2 tablespoons finely minced shallot
* 1 tablespoon Dijon mustard
* 1/4 teaspoon salt
* 1 teaspoon freshly ground pepper
* 3 tablespoons extra-virgin olive oil
* 10 cups mixed salad greens
* 1/2 pound shredded cooked chicken breast (1 large breast half) (see Tip)
* 2 eggs, hard-boiled, peeled and chopped (see Tip)
* 2 strips bacon, cooked and crumbled
* 2 medium tomatoes, diced
* 1 large cucumber, seeded and sliced
* 1 avocado, diced
* 1/2 cup crumbled blue cheese (optional)
Directions
Whisk vinegar, shallot, mustard, salt and pepper 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 salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.
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.
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.