← Nouns Cooking · American

Ingredients

• 400 g skinless chicken breasts
• 1 tbsp Vegetable oil
• 200 g streaky bacon rashers
• 4 large eggs
• 1 large head of romaine (cos) lettuce, chopped
• 250 g Cherry tomatoes, halved
• 2 Avocado, diced
• 120 g Roquefort or other blue cheese, crumbled
• 2 tbsp Chives, snipped
• 1 small shallot, very finely chopped
• 1 tbsp Dijon mustard
• 4 tbsp red wine vinegar
• 6 tbsp Olive oil
• ½ tsp Sugar
• ¾ tsp Salt, plus a pinch for the chicken
• ½ tsp Black pepper

Method

1. Shake all the vinaigrette ingredients in a jar until creamy and set aside.
2. Lower the eggs into boiling water and cook for 9 min, then cool them in cold water, peel and cut into quarters.
3. Meanwhile, cook the bacon in a large frying pan over medium heat for 6–8 min, turning, until crisp. Drain on kitchen paper and break into pieces.
4. Season the chicken with salt and pepper. Cook it in the same pan with the oil over medium-high heat for 5–6 min per side, until golden and cooked through to 75°C (165°F). Rest for 5 min, then dice.
5. Spread the lettuce over a large platter. Arrange the chicken, bacon, egg, tomatoes, avocado and blue cheese in neat rows on top and scatter with chives.
6. Bring it to the table looking pretty, then drizzle with the vinaigrette and toss just before serving.

Tips

• Dice the avocado last and toss it in a little of the dressing so it doesn’t brown.
• Leftover roast chicken works perfectly and turns this into a 15-minute dinner.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats The Modern Proper