Ingredients:

  • 60ml Red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp Honey
  • 1 clove Garlic, finely minced
  • 80ml Extra virgin olive oil
  • 0.5 tsp Sea salt
  • 0.25 tsp Freshly cracked black pepper
  • 400g Romaine lettuce, chopped into ribbons
  • 450g Chicken breasts, grilled and diced
  • 4 strips Center-cut bacon, cooked and crumbled
  • 2 large Hard-boiled eggs, peeled and diced
  • 150g Cherry tomatoes, halved
  • 1 large Avocado, diced
  • 60g Crumbled blue cheese
  • 2 tbsp Fresh chives, finely snipped

Instructions:

  1. In a glass mason jar, combine red wine vinegar, Dijon mustard, honey, minced garlic, sea salt, and black pepper. Add extra virgin olive oil and shake vigorously until emulsified.
  2. Season chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat until the internal temperature reaches 165°F (74°C). Allow to rest for 5 minutes before dicing into bite-sized pieces.
  3. Cook center-cut bacon until crisp, drain on paper towels, and crumble into small pieces.
  4. Prep the vegetables: halve the cherry tomatoes and lightly salt them to draw out excess moisture. Dice the avocado and toss with a squeeze of lemon to prevent oxidation.
  5. Spin the chopped romaine lettuce in a salad spinner until completely dry.
  6. Assemble the salad by placing a bed of romaine in a large bowl. Arrange the diced chicken, crumbled bacon, hard-boiled eggs, cherry tomatoes, avocado, and blue cheese in organized rows on top.
  7. Garnish with fresh chives and serve immediately with the prepared dressing.