12ouncesBoston lettuce(cleaned and torn into bite-sized pieces)
1cupItalian parsley leaves
2largeavocados(pitted and diced)
8slicesuncured, nitrate-free bacon(cooked, cooled, and cut into chunks)
½cupsliced chives(about 3/4-inch long)
¾cupcrumbled Roquefort cheese(optional)
For the Lemon Vinaigrette
¼cupwhite wine vinegar
2teaspoonsfinely grated lemon peel
1teaspoonhoney(omit for whole30)
1teaspoonground mustard powder
¼teaspoonground black pepper
For the Lemon Vinaigrette:
Mix all ingredients together with a whisk, or shake vigorously to combine. Set aside.
For the Salad:
Place chicken between two sheets of plastic wrap and pound until even.
Sprinkle with Herbs de Provence, garlic powder, and onion powder.
Heat olive oil in a large skillet. Cook chicken until no longer pink, and set aside.
In a large bowl, mix together lettuce, parsley, and mint. Toss with 4 Tablespoons of Lemon Vinaigrette. Season with salt and pepper, and toss again.
Divide salad mixture and arrange on four large plates.
In a medium sized bowl, toss diced avocado with 1 Tablespoon of lemon vinaigrette.
Add the chicken, tomatoes, and pine nuts and toss with an additional Tablespoon of Vinaigrette.
Divide mixture and arrange in the center of the lettuce mixture.
Sprinkle each salad with bacon and chives, and serve.
You will not use all of the Lemon Vinaigrette. Store leftover dressing in a sealed container in the refrigerator for up to 5 days.Paleo Substitutions: Eliminate Roquefort Cheese Substitute unpasteurized apple cider vinegarWhole 30 Substitutions: Eliminate Roquefort Cheese Substitute unpasteurized apple cider vinegar Eliminate honeyRecipe adapted from The Best of Fine Cooking Magazine - CookFresh Spring 2014