Ingredients:

  • 500g Romaine lettuce
  • 1 bunch watercress
  • 300g cherry tomatoes, halved
  • 1 lb boneless, skinless chicken breast
  • 6 slices thick cut bacon
  • 3 large eggs
  • 1 large Hass avocado
  • 0.5 cup blue cheese crumbles
  • 2 tbsp fresh chives, minced
  • 0.33 cup red wine vinegar
  • 0.5 cup extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, grated
  • Salt and black pepper

Instructions:

  1. Place 3 large eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 9 minutes until yolks are set but creamy.
  2. Transfer eggs to an ice bath for 5 minutes. Note: This stops the cooking and prevents the green ring around the yolk.
  3. Place 6 slices of bacon in a cold skillet. Turn heat to medium and cook 8 minutes until shatter crisp and deeply browned.
  4. Season 1 lb chicken breast with salt and pepper. In the same skillet with some bacon fat, cook 6 minutes per side until internal temperature hits 165°F.
  5. Move chicken to a board and let rest for 5 minutes. Note: This prevents the juices from leaking out and wilting the lettuce.
  6. Combine 0.33 cup red wine vinegar, 0.5 cup olive oil, 1 tbsp Dijon, 1 tsp Worcestershire, and 1 grated garlic clove in a jar. Shake until a thick, stable emulsion forms.
  7. Chop 500g Romaine and 1 bunch watercress. Spread them across a large platter as a lush, green foundation.
  8. Cube the 1 lb chicken, dice the 6 slices of bacon, halve the 300g cherry tomatoes, cube the 1 large avocado, and slice the 3 eggs.
  9. Arrange the chicken, bacon, tomatoes, avocado, eggs, and 0.5 cup blue cheese in neat, parallel rows across the greens.
  10. Drizzle the dressing over the top and scatter 2 tbsp minced chives. Serve immediately while the chicken is still slightly warm.