Ploughman's Recipe

Rinse and dry mixed salad greens thoroughly and place in a large bowl or divide between two serving plates (about 2 cups greens per plate).

Arrange the shredded/julienned carrots evenly over the greens.

Add tomato wedges and scatter the thinly sliced red onion over the greens.

If chicken is not cooked: season a 8 oz boneless breast with salt and pepper and cook in a skillet over medium heat with 1 tsp oil for 6–8 minutes per side (until internal temp 165°F/74°C). Let rest 5 minutes, then slice or shred. If using pre-cooked chicken, slice or shred and proceed.

Cook the bacon: in a skillet over medium heat cook bacon strips until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and chop into bite-sized pieces.

Halve the hard-boiled eggs and arrange them on the salad. Scatter the chopped bacon and sliced/shredded chicken across the greens.

Sprinkle the shredded or cubed sharp cheddar evenly over the salad.

Make the vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1 tsp finely chopped fresh parsley, 1/2 tsp Kosher salt and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a sealed jar until emulsified and well blended. Taste and adjust seasoning (add a little more vinegar for brightness or a pinch more honey if too tart).

Drizzle the vinaigrette over the assembled salad just before serving (about 1–1.5 tbs per serving). Toss gently if serving family-style, or leave arranged and drizzle for a composed presentation.

Garnish with snipped fresh chives if using and serve immediately with crusty bread or crackers on the side. If plating individually, divide ingredients evenly so each portion gets a mix of greens, chicken, bacon, egg, cheese, tomato and carrots.