Ingredients

Serves 4 – 6

For the dressing

• 1/3 c. red wine vinegar
• 1 tbsp. Dijon mustard
• 2/3 c. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

For the salad

• 1 head of lettuce, coarsely chopped
• 4 hard-boiled eggs, peeled and quartered
• 400g cooked chicken breast, diced
• 8 slices bacon, cooked and crumbled
• 1 avocado, thinly sliced
• 150g crumbled feta cheese
• 200g cherry tomatoes, halved
• 2 medium red onions
• 2 punnets baby corn, blanched
• 2 tbsp. finely chopped chives

Method

For the Dressing

1. In a jar, shake together vinegar, mustard, and oil and season with salt and pepper.

For the Salad

1. On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, feta cheese, onions, baby corn and cherry tomatoes.
2. Pour the sauce into a serving bowl, and serve with the salad for everyone to add according to their own liking.

Notes:

• Hard-boiled egg boils for 8-10 minutes. If you prefer the yolk to be a little less underdone you can boil it for 6- 8 minutes.
• Let the avocado slices lay inside lemon juice and water to prevent it from browning.
• The chicken breast can be seasoned according to your liking.