Ingredients:

  • 450g chicken breast, thinly sliced
  • 6 slices bacon
  • 3 large eggs, hard-boiled and quartered
  • 1 large head romaine lettuce, chopped
  • 1 bunch watercress, stems removed
  • 1 large avocado, diced
  • 2 medium Roma tomatoes, seeded and diced
  • 60g blue cheese, crumbled
  • 120ml extra virgin olive oil
  • 60ml red wine vinegar
  • 15g Dijon mustard
  • 1 clove garlic, minced
  • 0.5 tsp dried oregano
  • 2 tbsp fresh chives, snipped
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Season the 450g of sliced chicken with salt and pepper.
  2. In a large skillet, cook 6 slices of bacon over medium heat until deep brown and starting to shatter. Set aside on paper towels.
  3. Using the leftover bacon fat in the same pan, cook the chicken for 5 minutes until the edges are golden crisp and internal temp hits 165°F.
  4. Place 3 large eggs in boiling water for exactly 12 minutes, then move to an ice bath.
  5. In a jar, combine 120ml olive oil, 60ml vinegar, 15g Dijon, 1 minced garlic clove, and 0.5 tsp oregano. Shake for 60 seconds until the mixture smells sharp and looks velvety.
  6. Chop 1 head of romaine and pull the leaves off 1 bunch of watercress.
  7. Seed and cube 2 Roma tomatoes and dice 1 large avocado.
  8. Peel and cut the cooled eggs into four segments each.
  9. Toss the romaine and watercress in a large bowl with half the dressing until every leaf has a slight glisten.
  10. Arrange the chicken, bacon, eggs, tomatoes, avocado, and 60g of blue cheese in neat lines across the greens. Sprinkle with 2 tbsp snipped chives.