1/2 cup shredded cooked chicken breast (1 large breast half )
2 eggs; hard-boiled, peeled and chopped
2 strips bacon, cooked and crumbled (I use turkey bacon as it is MUCH lower in fat.)
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
1/2 cup crumbled blue cheese (optional)
How to make it
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, cucumbers, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining salad dressing.