Chicken, egg, tomato, avocado, blue cheese, green onion, and crispy pork belly served over a baby spinach and iceberg mix and drizzled with red wine vinaigrette dressing.
5 ounces baby spinach leaves - stems removed and chopped
2 roma tomatoes - chopped
4 ounces crumbled blue cheese
2 avocados - peeled, pitted and diced
4 green onions - thinly sliced
RED WINE VINAIGRETTE:
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp Dijon mustard
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
DIRECTIONS
Place the eggs in a saucepan and cover with water. Bring water to a boil then cover the pan and remove from heat. Let eggs sit for 12 minutes. Rinse eggs under cold water then peel, chop, and set aside.
Season the pork belly slices with salt & pepper then place in a large skillet. Cook pork over medium heat until browned and crispy. Drain pork slices on a paper towel then chop and set aside. Drain all but 1 TBSP of the fat from the pan.
Generously season the chicken with salt & pepper then place in the pan with the bacon fat over medium heat. Cover the pan and cook the chicken until browned on both sides and cooked through (165°F), 5 to 7 minutes per side depending on the thickness of your chicken breast. Set the cooked chicken on the cutting board and let rest for 10 minutes before chopping.
Add the RED WINE VINAIGRETTE ingredients to a jar with a lid and shake vigorously until well combined. Set aside.
Add the lettuce and spinach to a large mixing bowl and toss to combine. Portion the lettuce mix evenly between 4 bowls.
Dice the chicken and evenly divide and arrange the chicken, eggs, tomatoes, blue cheese, pork, avocado, and green onions in a row on top of the lettuce mix.
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