Chopped Salad Recipe

Prepare bacon

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Cook chicken

Pound the chicken breast to an even thickness (about ¾-inch). Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tsp olive oil in a medium skillet over medium-high heat. Sear chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C) and edges are golden. Transfer to a cutting board and rest 5 minutes, then chop into bite-size cubes (about 1/2–1 inch).

Hard-boil eggs (if not prepped)

Place eggs in a pot and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 9–10 minutes. Transfer eggs to an ice bath, cool 5 minutes, peel and chop.

In a small bowl or jar combine 3 tsp red wine vinegar, 1 tbsp Dijon mustard, 1 tsp honey, 1 tbsp fresh lemon juice and 1 minced garlic clove. Whisk together while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified. Season with 3 tsp salt and 1/2 tsp black pepper, taste and adjust (reduce salt if desired). If using a jar, shake vigorously until combined.

In a large bowl, add 6 cups mixed salad greens. Chop the cooled chicken into bite-size pieces (if not already) and add to the greens along with 1.5 cups halved cherry tomatoes, 1 cup diced avocado, chopped hard-boiled eggs (2 each), and the chopped bacon.

Crumble 1/2 cup Maytag blue cheese over the top.

Drizzle the vinaigrette over the salad—start with about half (2–3 tbsp) and toss gently to combine. Add more vinaigrette to taste, tossing until evenly coated. Taste and adjust seasoning with salt and pepper if needed.

Serve immediately topped with optional 1 tbsp chopped fresh parsley for color. Leftover vinaigrette can be stored refrigerated up to 5 days.