Don't worry, this salad isn't just for lightweights. With chicken breast, avocado, an assortment of lettuces, and a delicious dressing, it's a healthy meal that will fill you up!

Ingredients:

For the salad:

• 1 double chicken breast, bone in, skin on
• 1 onion, peeled and quartered
• 2 cups chicken broth
• 4 eggs
• 8 strips thick-cut bacon
• 2 ripe avocados
• 1 teaspoon lemon juice
• 2 ripe tomatoes
• 1/2 head iceberg lettuce
• 1 bunch watercress
• 1 head Belgian endive
• 1/2 head romaine lettuce
• 1 cup Maytag blue or Roquefort cheese, crumbled
• 1 bunch chives

For the dressing:

• 1 tablespoon finely minced shallots
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1 teaspoon dry mustard
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon very finely chopped egg yolk (from eggs in salad ingredients)
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons extra virgin olive oil
• 2 tablespoons cup red wine vinegar
• 1/2 cup canola or salad oil
• reserved chicken broth, as needed
• salt and pepper, to taste
• as a serving suggestion, one hot and steamy basket of Sarah Jessica Parkerhouse dinner rolls.

Directions:

1. Place the chicken breast and the quartered onion in a medium saucepan. Add the broth plus just enough water to cover. Bring to a boil; reduce heat to a simmer and cook, uncovered, for 20 minutes. Remove from heat and allow the chicken to cool in the broth. Strain and reserve the broth. Dice the meat, cover, and refrigerate.

2. Place the eggs in a medium saucepan and cover with two inches of cold water. Place the pan over high heat and bring to a boil. As soon as the water comes to a boil, remove pan from heat, cover, and let sit 10 minutes. Transfer the hot eggs to a bowl of ice water until cool to the touch. Peel, chop the yolks and whites separately, and set aside.

3. Cook the bacon until crisp; drain, chop, and set aside. Then peel and dice avocados; toss with lemon juice, and refrigerate until use. Peel and dice the tomatoes; set aside. Wash and dry all the greens well; chop, toss together, and refrigerate. Chop the chives and set aside.

4. Combine all the dry dressing ingredients; add the lemon juice, Worcestershire, extra virgin oil, and whisk until combined. Alternate whisking in the vinegar and salad oil until thick and emulsified. Thin out with chicken broth if too thick or too strong. Season to taste with salt and pepper.

5. Toss the greens lightly with dressing; arrange the chopped ingredients in long strips atop the greens. Serve and eat.

6. After dinner, avoid dishwashing by throwing the evidence of your meal into the nearest river for later grizzly discovery.

Serves 6