makes 2 servings
1 heart of romaine, torn into bite-size pieces
3 cups packed baby spinach
4 bacon slices, chopped
1 tablespoon vegetable oil
6 chicken tenders (about 1/2 pound)
2 tablespoons red-wine vinegar
1 1/2 tablespoons cider vinegar
1 teaspoon grainy mustard
2 hard-boiled eggs, halved
1 small tomato, cut into wedges
1/2 cup crumbled blue cheese (3 ounces)
Toss together romaine and spinach in a large bowl.
Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.
courtesy of: Andre Albin, Gourmet, August 2008