Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced into a paste
  • 1/2 tsp dried oregano
  • salt and cracked black pepper to taste
  • 6 cups chopped Romaine lettuce
  • 2 cups cooked chicken breast, cubed
  • 6 slices thick-cut bacon
  • 3 large eggs
  • 2 cups cherry tomatoes, halved
  • 1 large Hass avocado, diced
  • 1/2 cup blue cheese, crumbled
  • 2 tbsp fresh chives, finely snipped

Instructions:

  1. Place 6 slices in a cold pan over medium heat. Fry 8-10 mins until deep mahogany and the fat has rendered. Chop into pieces once cooled.
  2. Bring a saucepan of water to a boil. Gently lower 3 eggs into the water and simmer for 9 minutes. Immediately transfer eggs to an ice bath until the shells feel cold to the touch.
  3. In a small mason jar, combine the olive oil, red wine vinegar, Dijon mustard, garlic paste, and oregano. Shake vigorously for 30 seconds until fully emulsified and thickened.
  4. Toss the chopped Romaine lettuce with a small amount of the dressing to coat. Arrange the lettuce on a wide platter.
  5. Layer the chicken, bacon, eggs, cherry tomatoes, diced avocado, and blue cheese in rows over the lettuce. Drizzle with the remaining vinaigrette and garnish with fresh chives.