Ingredients
1tbspFrench’s Dijon Mustard
2tbspshallot,minced
¼cuplemon juice
½tspsugar
½tspsalt
¼tspMcCormick® black pepper
⅔cupolive oil
1lbchicken breast,boneless, skinless
4eggs,hard-boiled
½lbbacon,cooked
1headgreen leaf lettuce,torn into bite-size pieces
6smalltomatoes,on the vine, quartered
radish,quartered
1cupcucumber,sliced
1avocado,thinly sliced
Preparation
Make the dressing by whisking together French’s Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3 to 4 minutes, then flip the chicken.
Cover with a lid to allow the chicken to cook through, 7 to 10 minutes. Once the chicken is cooked through, remove from pan and let it rest for 5 to 10 minutes, then cut into slices.
Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch pieces.
Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
Enjoy!
