Ingredients: 8 slices thick-cut bacon, chopped 4 large eggs kosher salt 12 ounce boneless skinless chicken breast Zest and juice of lemon 2 bay leaves 2 sprigs thyme 1 tablespoon black peppercorns ¼ cup apple cider vinegar ½ shallot, minced 1 tablespoon Dijon mustard ¼ cup extra virgin olive oil Freshly ground pepper 2 avocados 2 vine ripened tomatoes, chopped 1 large head Bibb lettuce torn into pieces 2 heads Romaine lettuce, cut into pieces 4 ounces blue cheese, crumbled
Directions: Step 1: Cook the bacon until crisp then drain on a paper towel. Step 2: Cook the eggs and cool in cold water. Then chop and season with salt and pepper Step 3: Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a pinch of salt in a medium sauce pan. Add enough water to cover the chicken. Bring to a simmer over medium heat do not boil. Let cook about 7 minutes or until done, then transfer to a cutting board. Step 4: To make the dressing: whisk the vinegar, shallots, mustard and ½ teaspoon salt in a serving bowl. Whisk in the olive oil in a slow steady stream until emulsified; season with pepper. Dice the chicken and toss with tablespoon of the dressing in a separate bowl. Step 5: Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and Romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve toss the salad and season with salt and pepper.
