Signature Salad Recipe

Marinate chicken

Pat chicken breasts dry. In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs red wine vinegar, 1 tsp minced garlic, 1 tsp dried oregano, 3 tsp salt, and 1 tsp black pepper. Add chicken, coat evenly, and marinate at room temperature 15 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a skillet or grill pan over medium-high heat until hot. Add a small drizzle of oil if using a skillet. Cook chicken breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a cutting board, tent with foil, and rest 5 minutes. Slice into 1/4-inch strips.

Hard-boil eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. When water reaches a rolling boil, cover, remove from heat, and let sit 9 minutes for fully hard-boiled yolks. Drain and transfer to an ice bath for 5 minutes. Peel and quarter each egg.

Cook bacon

While eggs are cooking or after chicken rests, lay bacon strips in a cold skillet, turn heat to medium, and cook until crisp, flipping occasionally (about 8–10 minutes). Transfer to paper towels to drain and cool, then chop into bite-size pieces.

Prepare vegetables

While proteins cook, assemble salad base: place 6 cups washed mixed lettuce in a large serving bowl or divide among plates. Thinly slice the seeded green pepper, halve cherry tomatoes if using, and thinly slice red onion if using. Scatter vegetables over the lettuce.

Assemble salad

Arrange sliced marinated chicken, chopped bacon, quartered hard-boiled eggs, and crumbled bleu cheese over the greens and vegetables. Sprinkle green pepper slices and optional tomatoes/onion evenly.

Make dressing

In a small bowl whisk together 3 tbs mayonnaise, 2 tbs buttermilk (or plain yogurt), 1 tsp lemon juice (or white wine vinegar), 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, and 1 tsp black pepper until smooth and slightly thin. Taste and adjust seasoning or thickness with a little more buttermilk or a pinch of salt.

Dress and serve

Drizzle dressing over the assembled salad or serve on the side. Toss gently if desired to coat, or leave arranged and let guests portion. Garnish with any extra bleu cheese crumbles and a grind of black pepper. Serve immediately.