Engine House Recipe

Prepare ingredients

Bring chicken breasts to room temperature for 15 minutes. Rinse and dry mixed greens if necessary. Core and dice the tomato into 1/2-inch pieces. Crack eggs into a small saucepan for boiling.

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C).

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Immediately cover, remove from heat, and let sit for 9 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Cook bacon

In a skillet over medium heat, lay bacon slices without overlapping. Cook 3–5 minutes per side until crisp, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Season chicken

Pat chicken breasts dry. In a small bowl combine 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp smoked paprika. Rub the mixture evenly over both sides of the chicken breasts.

Grill chicken

Place chicken on the preheated grill or grill pan. Cook 5–7 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Let rest 5 minutes, then slice each breast into 1/4-inch thick strips.

Make vinaigrette

In a small bowl or jar combine 2 tbs red wine vinegar, 3 tbs extra virgin olive oil, 1 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

Divide the mixed greens among two large plates or bowls (about 3 cups per serving). Arrange sliced grilled chicken breasts across the top of each salad.

Scatter diced tomato over the greens.

Add chopped bacon pieces evenly over the salads.

Place quartered hard-boiled eggs around the salad (one egg per serving).

Sprinkle bleu cheese crumbles, then the shredded Monterey Jack and shredded cheddar cheeses evenly over both salads.

Drizzle dressing lightly over each salad, or serve dressing on the side. Adjust seasoning with salt and pepper to taste.

Serve immediately while chicken is still warm. Each plate serves one; this recipe makes two salads.