Recipe Index

Ingredients

• 14 oz chicken breast (2 pieces)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 7oz streaky bacon strips
• 4 x 9 minute boiled eggs (quartered)
• 12 cups cos / romaine lettuce (1 large head, 2 small), chopped (or other crispy lettuce)
• 2 large tomatoes (cut into 8 wedges then halved (or 8oz cherry tomatoes halved)
• 2 avocados (cut into large pieces)
• 7oz gorgonzola dolce or roquefort (traditional), (crumbled (or other blue cheese - Note 1)
• 2 tbsp chives (finely chopped)
• 1 tbsp dijon mustard
• 5 tbsp extra virgin olive oil
• 5 tbsp apple cider vinegar (sub white wine or red wine vinegar)
• 3/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 2 tbsp eschallot (US: shallot), very finely minced)
• 1/2 tsp white sugar

Method

1. Shake the mustard, olive oil, vinegar, salt, pepper, shallot and sugar in a jar to make the dressing.
2. Poach the chicken for 20 minutes, cool to room temperature, cut into ¾ in cubes and toss with the salt, pepper and 2 tablespoons of the dressing.
3. Cook the bacon in a dry non-stick pan over medium-high heat for 2 minutes until golden, turn and cook for 1 1/2 minutes more, drain on paper towels and chop when cool.
4. Spread the lettuce on a large platter and arrange the egg, bacon, avocado, tomato and chicken over it in neat rows.
5. Crumble the blue cheese across the top and sprinkle with the chives.
6. Serve with the dressing in a jug alongside.

Prep: 15 min · Cook: 20 min

Nutrition (per serving, where published)