• 56 Ratings

We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.

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  • Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.

  • Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop.

  • Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.

  • Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately.

Reviews

56 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 3