If you cook the chicken, bacon and boiled egg in advance, this salad comes together in a few minutes. If you are making it on a weekend, or on a weeknight when you want to decompress, pour yourself a glass of wine while you cook the bacon and boiled egg, and substitute deli chicken for home cooked.

Seve this substantial salad with crusty bread and iced tea at lunch or a light wine at dinner.

Cooking for One or Two

1-2 cups shredded Bibb lettuce
1 tbsp. chopped parsley
2 slices cooked chicken breast
1 slice crisply cooked bacon
1 Roma tomato, chopped
1 hard-boiled egg, chopped
1/4 ripe avocado, sliced thinly
1 tbsp. finely chopped fresh chives
1 tbsp. crumbled blue cheese

Salad Dressing

1 tbsp. mayonnaise
1 tbsp. buttermilk
2 tsp. finely chopped chive bulb
1/4 tsp. minced fresh parsley
1/8 tsp. minced fresh tarragon
Dash salt and pepper

Whisk the dressing ingredients together in a small bowl. Set aside while you prepare the salad and promptly refrigerate any unused dressing.

Wash and dry lettuce before shredding it. In a salad bowl, toss lettuce and parsley with one half of the dressing.

Cut the cooked chicken into cubes and crumble the bacon. Layer the chicken, tomato, chopped egg and avocado on top of the lettuce.

Sprinkle the chives and crumbled blue cheese over the salad and drizzle the remaining dressing over everything.

Serve immediately and refrigerate any leftover salad.

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