Ingredients
For dressing:
3 T. white-wine vinegar
1 T. fresh lemon juice
1 t. grated lemon zest
2 t. Dijon mustard
1 small clove garlic, minced
1 T. honey
1/2 t. salt
1/2 t. freshly ground black
pepper
1/2 cup extra-virgin olive oil
For Salad:
3 skinless boneless chicken
breast halves
2 ripe Hass avocados
6 bacon slices, cooked crisp,
drained and crumbled
1 large head romaine, cut
crosswise into 1/2" slices (10
cups)
3 medium Roma tomatoes, seeded
and cut into 1/2" pieces
2 hard boiled eggs, sliced
1/4 cup finely chopped fresh
chives
Preparation
Make dressing: Put all dressing ingredients except oil in bowl of food processor. Process a few seconds. With processor running add oil in slow stream until emulsified. Refrigerate until needed.
Make salad: Bring 5 cups water to a simmer in a 2 quart saucepan, then simmer chicen, uncovered, 5 to 7 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer the chicken to a cutting board to cool. Cut into 1/2" cubes.
Halve, pit and peel avocados, then cut into 1/2" cubes.
Spread romaine over botton of a large glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering tomatoes, avocados, eggs and chives.
Just before serving, pour dressing over salad and toss gently, but make sure all ingredients are evenly coated.
