Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 8 slices thick-cut bacon
  • 6 cups (approx. 170g) chopped romaine lettuce
  • 1 cup (approx. 100g) chopped iceberg lettuce
  • 2 large hard-boiled eggs, peeled and chopped
  • 1 ripe avocado, pitted, peeled, and diced
  • 1 cup (approx. 120g) cherry tomatoes, halved
  • 4 oz (113g) crumbled blue cheese (Roquefort or Gorgonzola work well)
  • 1/2 cup (approx. 60g) corn kernels (fresh, frozen and thawed, or canned)
  • 1/4 cup (approx. 30g) chopped fresh chives
  • 1/4 cup (60ml) red wine vinegar
  • 1/2 cup (120ml) olive oil
  • 1 tablespoon (15ml) Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) black pepper

Instructions:

  1. Season chicken, cook in skillet until cooked through (internal temp of 165°F/74°C). Let cool slightly, then dice.
  2. Cook bacon in skillet until crispy. Drain on paper towels and crumble or chop.
  3. Cook eggs until hard-boiled. Cool, peel, and chop.
  4. Whisk together red wine vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Chill in the fridge while assembling the salad.
  5. Arrange romaine and iceberg lettuce on a large platter or in individual bowls.
  6. Arrange chicken, bacon, hard-boiled eggs, avocado, tomatoes, blue cheese, corn, and chives in neat rows on top of the lettuce.
  7. Drizzle the vinaigrette over the salad just before serving.