Vinaigrette:
- Cover shallot rings with vinegar and season with salt and pepper.
- Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar.
- Add mustard and olive oil and whisk to blend.
- Season with salt and more pepper, if needed.
- In a large skillet, cook bacon over medium heat until crispy on both sides, 8 to 10 minutes.
- Transfer bacon to a plate and drain on paper towels; let cool.
- Coarsely chop bacon and set aside.
- Drain all but roughly 2 tablespoons bacon grease from the skillet.
- Season chicken with salt and pepper and cook in the same skillet over medium–high heat until well browned on both sides and cooked through, 12 to 15 minutes.
- Transfer chicken to a large plate or cutting board.
- When cool enough to handle, shred chicken into bite-sized pieces.
- Transfer any drippings (about 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
- In a large serving bowl, arrange lettuce.
- Drizzle about half the dressing over the lettuce and toss to combine; season with more salt and pepper to taste.
- Arrange chicken in the center of the bowl in a straight line.
- Place tomatoes on one side and eggs on the other.
- Place avocado next to the eggs, and blue cheese next to the tomatoes.
- Sprinkle bacon in the center of the bowl.
- Spoon remaining dressing over the top and sprinkle with chives.
Serves 4.
Approximate Nutrient Analysis per serving (not including salt to taste):
650 calories, 46 g fat, 15 g saturated fat, 280 mg cholesterol, 950 mg sodium, 21 g carbohydrate, 9 g fiber, 10 g sugar, 39 g protein
