Ingredients

• For the Salad:
• 6 cups mixed greens (romaine, iceberg, watercress)
• 2 chicken breasts, grilled and sliced
• 6 slices bacon, cooked and crumbled
• 4 hard-boiled eggs, quartered
• 2 ripe avocados, diced
• 2 medium tomatoes, diced
• 1/2 cup blue cheese, crumbled
• 2 tablespoons chives, chopped
• For the Dressing:
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Make the dressing: Whisk together red wine vinegar, Dijon mustard, and garlic. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
2. Season chicken breasts with salt and pepper. Grill or pan-fry until cooked through, about 6-7 minutes per side. Let rest, then slice.
3. Cook bacon until crispy. Drain on paper towels and crumble when cool.
4. Hard boil eggs: Place eggs in cold water, bring to a boil, cover, remove from heat and let sit 10 minutes. Cool in ice water, then peel and quarter.
5. Arrange mixed greens on a large platter or individual plates.
6. Arrange ingredients in neat rows over the greens: chicken, bacon, eggs, avocado, tomatoes, and blue cheese.
7. Sprinkle with chives.
8. Serve dressing on the side, or drizzle over salad just before serving.