Post by janemurdoc on Mar 9, 2014 9:44:49 GMT -6
Makes 4 servings 352 calories per serving
Total time: 40 minutes
INGREDIENTS
3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
( I like to use dijonaise)
1 teaspoon freshly ground pepper
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
( I substitute Romaine lettuce)
8 ounces shredded cooked chicken breast, (about 1 large breast half; see Tip)
2 large eggs, hard-boiled (see Tip), peeled and chopped
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
( I exclude this because we are not fans of avocado)
2 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese, (optional- definitely worth it)
PREPARATION
Whisk vinegar, shallot, mustard, pepper and salt 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 the greens among 4 plates. Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.
TIPS & NOTES
Tips: To poach chicken breasts, 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 15 minutes. To shred the chicken, use two forks to pull it apart into long shreds.
To hard-boil eggs, place 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 fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.