Directions

1. In a jar, combine minced shallot, grated garlic, champagne vinegar, Dijon mustard, maple syrup, chopped chives, and Clebby’s Avocado Oil. Secure with the lid and shake to emulsify. Season to taste with salt and pepper.
2. Season chicken breasts with salt and pepper.
3. Preheat oven to 400°F. Line a baking sheet with foil and add sliced bacon. Bake for 15-20 minutes, until crispy.
4. Transfer cooked bacon to a paper towel-lined plate.
5. Pour about two tablespoons of bacon fat into a skillet. Heat over medium-high then add chicken breasts.
6. Sear chicken on both sides for about 5 minutes per side, until deep golden brown. If the chicken is thicker transfer to the oven to finish cooking until an inserted thermometer reaches 165°F.
7. Transfer cooked chicken to a cutting board. Let rest for at least 10 minutes before cutting into cubes.
8. Bring a small pot of water to a gentle boil. Gently add eggs and cook for 8 minutes. Make a large bowl of ice water. When the eggs are done place them in the ice water to stop cooking. Once cooled, peel eggs and slice into four.
9. Add chopped romaine to a large bowl with torn basil and dill. Toss with a few spoonfuls of vinaigrette.
10. Top with cubed chicken, crumbled bacon, cubed avocado, sliced cherry tomatoes, and sliced hard-boiled eggs. Garnish with crumbled gorgonzola and chopped chives. Serve with additional vinaigrette.