This salad is yummy with any kind of lettuce but made with Little Gem, it could be mistaken for perfection.
-Poach 2 large boneless chicken breasts by adding them to a saucepan and covering them with cold water by an inch or so.
-Cook on low heat, you want the temperature of the water to be about 160-170 degrees (below boiling).
-When the chicken reaches a temp of 150 (about 40 minutes), remove from the pan.
-Cool the chicken completely and then dice into cubes.
-Hard boil 2 eggs and then chop into tiny cubes.
-Preheat oven to 375 degrees.
-Place 6-8 slices thick cut bacon a shallow baking pan and bake for 10-12 minutes until just crisp.
-Cut into ¼ inch pieces at set aside.
-Slice into thin strips and then wash and dry:
2 heads of little gem lettuce
-Slice up 1 avocado.
-Chop up 1 large tomato.
For the dressing, combine the following:
½ cup red wine vinegar
1 TBS Dijon mustard
1 TBS fresh lemon juice
1 clove minced garlic
½ cup olive oil
A pinch of sea salt and pepper
-Shake well then add ½ cup crumbled fancy blue cheese (such as the one from Rouge Creamery or something local).
To assemble the salad:
Put the greens in large salad bowl. Top with the diced chicken and bacon and then toss with some of the dressing.
-Top with the avocado, tomato and hard-boiled eggs.
-Drizzle with a little more salad dressing and serve.