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Ingredientes
- 2 Tbs. mayonnaise
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 3 large boneless, skinless chicken breast halves (7 to 8 oz. each), tenderloins separated if still attached
- 2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
- 1-1/2 cups lightly packed fresh parsley leaves, torn if large
- 3/4 cup lightly packed mint leaves, torn if large
- 1 recipe Lemon-Sherry Vinaigrette (see below)
- 3 large avocados
- 2-1/2 cups (about 1 lb.) halved grape tomatoes
- 1 heaping cup (6 oz.) crumbled Roquefort
- 2/3 cup toasted pine nuts
- 12 slices bacon, cooked, cooled, and crumbled
- 1/2 cup sliced chives (3/4 inch long)
- Lemon-Sherry Vinaigrette
- Yields 1-1/4 cups.
- 3/4 cup plus 2 Tbs. extra-virgin olive oil
- 1/4 cup sherry vinegar
- 2 tsp. finely grated lemon zest (from about 1 large lemon)
- 1 tsp. granulated sugar
- 1 tsp. minced fresh garlic
- 1/2 tsp. Dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. Worcestershire sauce
- 1/4 tsp. freshly ground black pepper
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