The City Slicker Salad Recipe

Prep and grill chicken

If your chicken is not pre-cooked, pat two 5-oz organic chicken breasts dry, brush with 1 tsp olive oil, and season lightly with salt and pepper. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and there are good char marks. Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain into strips (about 10 oz total sliced).

Make the vinaigrette

In a small bowl or jar combine 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp minced shallot, 1/2 tsp minced garlic and 1 tsp fresh lemon juice. Whisk while slowly drizzling in 3 tbsp extra-virgin olive oil until emulsified. Season to taste with salt and black pepper. Taste and adjust acidity or sweetness as needed (add more vinegar or honey in 1/4 tsp increments). Set aside.

Prepare lettuce and vegetables

Wash and dry the romaine lettuce leaves thoroughly, then chop or tear into roughly 1–2 inch pieces to measure 6 cups. Quarter two medium tomatoes into bite-size wedges. Slice half an avocado lengthwise, remove the pit, scoop the flesh and slice or fan it just before assembling to avoid browning; squeeze a few drops of lemon juice on the avocado if desired.

Crisp the bacon

Cook 4 slices of applewood smoked bacon until crisp (in a skillet over medium heat or baked at 400°F / 200°C for 12–15 minutes). Transfer to paper towels to drain and cool, then crumble or chop into bite-size pieces.

Assemble the salad

In a large bowl combine the 6 cups chopped romaine, the tomato wedges, and about half of the crumbled bacon (reserve remaining for garnish if desired). Add the sliced grilled chicken (10 oz). Sprinkle 1 oz crumbled Gorgonzola evenly over the salad. Gently place the sliced or fanned half avocado on top.

Dress and finish

Drizzle the house vinaigrette over the assembled salad — start with about 2 tbsp and toss gently to coat; add more to taste (approximately 2–3 tbsp total). Season with sea salt and freshly ground black pepper to taste. Garnish with the remaining bacon pieces. Serve immediately so the lettuce stays crisp and avocado remains fresh.