Recipe By : Unknown Cooking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Poultry
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless, skinless chicken breasts
2 Tablespoons white wine vinegar
1 Tablespoon Dijon-style mustard
2 Tablespoons finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
2 Tablespoons crumbled blue cheese
6 cups field greens
2 large tomatoes -- cut in chunks
1 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.
