Yield: 6 Servings
|1 pounds||Boneless; skinless chicken breasts|
|2 tablespoons||White wine vinegar|
|1 tablespoon||Dijon-style mustard|
|2 tablespoons||Finely chopped shallots|
|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