Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boneless; skinless chicken breasts |
| 2 tablespoons | White wine vinegar |
| 1 tablespoon | Dijon-style mustard |
| 2 tablespoons | Finely chopped shallots |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ cup | Olive oil |
| 2 tablespoons | Crumbled blue cheese |
| 6 cups | Field greens |
| 2 larges | Tomatoes; cut in chunks |
| 1 \N | Avocado; cut in chunks |
| 3 slices | Bacon; cooked, crumbled |
Add just enough water to skillet to cover chicken. Bring to simmering. Add chicken. Cover; simmer until cooked through, 15 minutes. Let cool completely. Tear chicken into thin strips.
Prepare dressing: Combine vinegar, mustard, shallots, salt and pepper in bowl. Whisk in oil in slow stream until well blended. Stir in cheese; set aside.
To serve: Arrange greens on platter with chicken, tomatoes, and avacado.
Top with bacon. Drizzle with dressing immediately.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #682 by L979@... on Jul 21, 1997