| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | All newly t, Poultry, Salads | 6 | Servings | |
INGREDIENTS
| 1 | lb | Boneless; skinless chicken breasts |
| 2 | tb | White wine vinegar |
| 1 | tb | Dijon-style mustard |
| 2 | tb | Finely chopped shallots |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Olive oil |
| 2 | tb | Crumbled blue cheese |
| 6 | c | Field greens |
| 2 | lg | Tomatoes; cut in chunks |
| 1 | Avocado; cut in chunks | |
| 3 | sl | Bacon; cooked, crumbled |
INSTRUCTIONS
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@aol.com on Jul 21, 1997
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