Ingredients

• 3 tablespoon white-wine vinegar
• 2 tablespoon finely minced shallot
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 3 tablespoon extra-virgin olive oil
• 10 cups mixed salad greens
• 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
• 2 slices cooked bacon, crumbled
• 1/2 cup crumbled blue cheese, (optional)

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Cooking Directions

Step 1

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.

Step 2

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.