Originally developed at a Hollywood restaurant, this classic salad has endured endless interpretation. Our version is fairly true to the original, although we've left the blue cheese optional. Make it a Meal: warm up a crusty baguette and pour a crisp, cold glass of sparkling wine to accompany this salad.
|Prep Time:||40 minutes|
|Ready in:||40 minutes|
|Ease of Prep:||Moderate|
|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 (1 large breast half) (see Tip)|
|2 eggs , hard-boiled, peeled and chopped (see Tip)|
|2 strips 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.
Tips: To poach chicken breast:
Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Health Advantages: low calorie, low carb, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||314 cal||Carbohydrate Servings:||1/2|
|Carbohydrates:||15 g||Dietary Fiber:||8 g||Cholesterol:||127 mg|
|Fat:||23 g||Sodium:||364 mg||Saturated Fat:||4 g|
|Protein:||16 g||Potassium:||1077 mg||Monounsaturated Fat:||15 g|
|Nutrition Bonus:||Vitamin A (90% daily value), Vitamin C (60% dv), Potassium (31% dv), Iron (20% dv).|
|Exchanges:||2 vegetable, 1 1/2 medium-fat meats, 3 fat|