2 chicken breasts
15 g of butter
200 g smoked bacon
1 large tomato
1 red onion
50 g of Roquefort cheese
4 teaspoons of chopped chives
1 pinch of salt
1 pinch of pepper
1 level tablespoon of mustard
3 tablespoons cider vinegar (or sherry vinegar)
9 tablespoons of olive oil
1 tablespoon Worcestershire sauce (optional)
Place the eggs in boiling water and cook for 10 minutes from the time they come back to the boil. Let them cool and then peel them. Split them in half and dice them. Grill the lardons in a dry frying pan. Drain them on a paper towel. Cook the chicken breasts in the pan with a little melted butter. Allow to cool and then cut into bite-sized cubes.
Prepare the salad dressing: In a bowl, add 1 pinch of salt, 1 pinch of pepper and the mustard. Pour in the vinegar and Worcestershire sauce, mix, then emulsify with the olive oil.
Peel the tomato, cut it into small cubes. Wash the lettuce thoroughly and slice it finely with a knife. Split the avocado in half, remove the stone and dice the flesh. Lemon juice them to prevent them from oxidizing. Crumble the Roquefort cheese.
Now all you have to do is assemble the salad!
Divide the salad between four bowls. On the first bowl, place a row of Roquefort cheese (closest to the edge), then a row of eggs, a row of chicken, a row of grilled bacon, a row of avocado and a row of tomato. If you have the space, put the red onion (I didn’t have it, I mixed it with the salad 😉 )