I am hopelessly deep into salad mode, with the beautifully warm weather upon us. We loved this. I should probably start a new category for dishes for dinner that are easy to make after work. This one definitely qualifies big time. I modified it from the original only slightly.
1/2 head of romaine, chopped coarsely
1/2 head of Boston lettuce, chopped coarsely
6 slices turkey bacon
2 ripe avocados, peeled and cut into 1/2″ pieces
1 whole skinless, boneless chicken breast, cooked and diced (I bought packaged, cooked chicken)
2 large handfuls of grape tomatoes, halved
2 hard-boiled eggs, chopped
1/3 cup red wine vinegar
1 tablespoon dijon mustard
1-2 teaspoons sugar
salt and pepper
1/3 cup olive oil
1/4 cup soy parmesan, grated
In a large bowl, toss together the lettuces.
Cook the bacon in a skillet until crisp on both sides. Remove, lay out on paper towels to absorb any excess fat. Allow to cool, then crumble.
Compose the salad: in a large (10″) straight-edge pie dish, place the lettuces spread across the bottom of the dish. Arrange the chicken, bacon, tomato, avocado, and eggs over the greens.
In a small bowl, whisk together the vinegar, mustard, and salt and pepper to taste, add the oil in a slow stream, whisking until it is emulsified. Stir in the soy parmesan and sugar to taste. Serve separately or drizzle over the salad. Makes 4 servings.