Clubhouse Chopped Salad

his salad reminds me of being a child again, when all my meals were conveniently cut up into bite-sized pieces—but it’s infinitely better now that I can put wine in my sippy cup.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375ºF. Line two cookie sheets with parchment paper.

Step 2

Place the chicken breasts, skin side up, on one of the prepared cookie sheets. Drizzle with 1 tablespoon olive oil and a generous sprinkle of salt and pepper. Bake for 25 to 30 minutes, until the chicken is firm to the touch and turning golden brown. Remove from the oven and allow to cool for 10 minutes before removing the skin and cutting the chicken into pieces. Set aside.

Step 3

Lay the six slices of bacon side by side on the other prepared cookie sheet and bake for 15 to 20 minutes, using tongs to turn the bacon over at the halfway point, until the bacon is cooked through and crispy around the edges. Once done, remove from the oven and use the tongs to transfer the bacon to some paper towel to absorb the excess oil, then cut it into pieces. Set aside.

Step 4

Bring a small pot of water to a boil over high heat. Use a spoon to gently lower the eggs into the boiling water and allow them to cook for 10 minutes. Remove the pot from the heat, drain the hot water, and refill the pot with very cold tap water to help cool the eggs. Allow them to sit in the cool water for about 10 minutes before shelling and chopping them.

Step 5

Place the chopped eggs, chicken, and bacon in a large serving bowl. Add the tomatoes, avocado, cheese, lettuce, and chives.

Step 6

In a small bowl, whisk the remaining olive oil together with the vinegar, honey, mustard, salt, and pepper, and pour over the salad. Use two large spoons to toss the salad and serve.

Step 7

This salad is best served the same day, as the romaine will soften up once dressed.