Ingredients:

  • 6 oz (170g) cooked bacon, crispy and crumbled (about 8 slices)
  • 4 large eggs, hard-boiled, peeled, and chopped
  • 2 cups (200g) chopped romaine lettuce
  • 1 cup (100g) chopped iceberg lettuce
  • 1 cup (100g) chopped watercress or baby spinach
  • 1 ½ cups (250g) cooked chicken breast, diced (about 1 large breast)
  • 1 cup (150g) chopped avocado (about 1 large avocado)
  • ½ cup (60g) crumbled blue cheese (such as Stilton or Gorgonzola)
  • ½ cup (75g) chopped tomatoes (about 1 medium tomato)
  • ¼ cup (30g) chopped red onion
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook bacon until crispy. Drain on paper towels, then crumble. Set aside.
  2. Hard-boil the eggs, let cool, peel, and chop. Set aside.
  3. Wash and chop all lettuce and vegetables. Dice the cooked chicken and avocado. Crumble the blue cheese.
  4. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (if using), salt, and pepper until emulsified.
  5. In a large bowl, combine all the chopped salad ingredients.
  6. Pour the vinaigrette over the salad and toss gently to combine. Garnish with chopped chives or parsley, if desired. Serve immediately.