Serves: 7
Total Calories: 333

Dressing:
3/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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Salad:
2 hard-boiled eggs, peeled and chopped
2 tablespoons chopped fresh parsley or chives
salt and pepper
2 large red, ripe tomatoes, peeled, seeded and diced
2 cups finely diced cooked chicken breasts
4 cups finely chopped iceberg lettuce
2 cups chopped chicory or curly endive
1 cup watercress sprigs
1/2 cup crumbled blue cheese
1 avocado, peeled and diced
6 slices bacon, cooked crisp and crumbled

Dressing:
To make Dressing, combine oil, vinegar, salt and pepper in tightly capped jar and shake vigorously until blended; set aside.

Salad:
In small bowl, toss eggs with parsley or chives, a sprinkling of salt and pepper, and 2 tablespoons Dressing. In another bowl, toss tomatoes with 2 tablespoons Dressing, and season with salt and pepper. In another bowl, season chicken with salt and pepper and toss with 2 tablespoons Dressing. In large bowl, toss together lettuce, chicory, and watercress sprigs. Pour on remaining Dressing and toss to combine; season with salt and pepper to taste.

Spread greens in a shallow mound on large platter or salad bowl. Arrange eggs, tomato, chicken, cheese, avocado, and bacon nicely on top. Take to the table and toss just before serving.

Nutritional Facts:

Serves: 7
Total Calories: 333
Calories from Fat: 264

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