- 3 tablespoons white-wine vinegar
- 2 tablespoons finely minced shallot
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 10 cups mixed salad greens
- 1/2 pound shredded cooked chicken breast (see Tip)
- 2 eggs, hard-boiled, peeled and chopped (see Tip)
- 2 slices bacon, cooked and crumbled
- 2 medium tomatoes, diced
- 1 large cucumber, seeded and sliced
- 1 avocado, diced
- 1/2 cup crumbled blue cheese (optional)
- Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
- Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.