- 35 mins
- 45 mins
Ingredients
- 8 slices thick-cut bacon, chopped
- 4 lg. eggs
- Kosher salt
- 2 (6 0z.) skinless, boneless chicken breasts
- Zest (in wide strips) and juice of 1 lemon
- 2 bay leaves
- 2 sprigs thyme
- 1 TBSP. black peppercorns
- 1/4 c. apple cider vinegar
- 1/2 shallot, minced (about 2 TBSP.)
- 1 TBSP. dijon mustard
- 1/4 c. extra-virgin olive oil
- Freshly ground pepper
- 2 avocados
- 2 vine-ripened tomatoes, chopped
- 1 lg. head Bibb lettuce, torn into pieces
- 2 heads romaine lettuce, cut into pieces
- 4 oz. blue cheese, crumbled
Preparation
Step 1
1. Cook the bacon in a med. skillet over med. heat, stirring, until crisp, 15-20 minutes; transfer to paper towels to drain.
2. Meanwhile, place the eggs in a saucepan and cover with cold water by about 1". Bring to a simmer over med-high heat, then cover, remove from the heat and let stand, 10-12 minutes. Drain, then run under cold water to cool. Peel under running cold water. Chop the hard-cooked eggs and season with salt.
3. Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns, and a lg. pinch of salt in a med. saucepan; add enough cold water to cover the chicken by 1/2". Bring to a bare simmer over med. heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
4. Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 tsp. 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 1 TBSP. of the dressing in a separate bowl.
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, hard-cooked 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.