::summer:chopped:salad::

Yummy yummy recipe that can be found in the new issue of Shape magazine with Malin Akerman on the cover. 

Healthy, light and perfect for Summer. 

Bon Appetit!

Chopped Salad

Serves 6

Prep Time: 25 minutes

Cook Time: 21 minutes

Ingredients

2 eggs

1 clove garlic

Kosher salt

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1/2 cup plus 1 tablespoon olive oil

6 strips thick-cut bacon, cut into 1/2-inch pieces

3 cups roasted chicken, cut into 1/2-inch cubes

2 avocados, pits removed, peeled, and cut into 1/2-inch cubes

3 medium tomatoes, seeded and cut into 1/2-inch pieces

2 ounces Roquefort, crumbled {about 1/2 cup}

Freshly ground black pepper

1 bunch watercress {about 5 ounces}, stems trimmed

1 heart of romaine {about 10 ounces}, cut into 1/2-inch squares

1/4 cup chopped fresh chives

Directions

1. Bring a small pot of water to a boil over high heat. Place eggs in the water, reduce heat to medium, and cook for 8 minutes. Meanwhile, fill a small bowl with ice and cold water. When eggs are done cooking, submerge in the ice bath for about 1 minute or until cool to the touch. Peel both eggs, then return them to the ice water for 1 minutes more or until chilled thoroughly. Roughly chop eggs and set aside. 

2. Using a fork or the side of a knife, smash garlic into a smooth paste with a pinch of salt. Add garlic to a bowl and combine with Dijon mustard, vinegar, lemon juice, and another pinch of salt. Let sit for 5 to 10 minutes, then whisk in 1/2 cup olive oil and set aside. 

3. Heat a large saute pan over medium. Add remaining 1 tablespoon olive oil and the bacon and cook, stirring occasionally, for about 6 minutes or until crisp and golden brown. Transfer to a paper towel-lined plate to drain. 

4. In a large bowl, combine eggs, bacon, chicken, avocado, tomato, and Roquefort. Season to taste with salt and pepper. Drizzle half the vinaigrette on top and toss gently to coat. Add watercress, romaine, and chives; season again with salt and pepper. Add more vinaigrette to taste. Divide evenly among six plates; serve immediately with remaining dressing. 

Nutrition score per serving: 421 calories; 31 g fat {7 g sat}, 9 g carbs; 29 g protein; 5 g fibre; 140 mg calcium; 2 mg iron; 458 mg sodium.

-S.*

{Source: Image taken from Google Images}