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•INGREDIENTS:
2 boneless-skinless chicken breasts
1 head iceberg lettuce, trimmed, washed, and dried
1 head romaine, trimmed, washed, and dried
1 bunch watercress
1 bunch arugula
1/2 cup chopped raddichio
4 tablespoons chopped chives
4 medium tomatoes, peeled and seeded
2 ripe avocados
1 pound bacon
6 hard-boiled eggs
2 cups finely grated Roquefort cheese
2 cups French Dressing (See Sauces & Salsas)

PREPARATION:
Place the chicken breasts in a shallow pan or deep skillet and cover by about one inch with cold water. Bring to a simmer over medium heat, maintain the heat at a simmer. Poach the breasts for 10 to 12 minutes, depending on their size. Remove the pan from the heat and allow the chicken to cool to room temperature. When the chicken is cool, remove it from the stock (which can be used for another purpose). Chop the chicken finely.

Meanwhile, cook the bacon until it is crisp. Drain the bacon well and chop until broken into fine bits.

Place the Roquefort cheese in the freezer for about 15 minutes; then remove the cheese from the freezer and grate it, using a cheese or vegetable grater. Cut the tomatoes into small dice and sprinkle with salt and pepper. Halve, peel, and dice the avocados; sprinkle with salt and fresh lemon juice. Chop the greens finely, into 1/4 inch bits. Finely chop the hard boiled eggs.

To assemble the salad, place all the greens in a large bowl and toss them together; spread the greens evenly in the bottom of the bowl. Arrange the bacon, egg, chicken, tomato, and cheese in strips across the greens; arrange the chopped avocado around the edge of the salad. Bring the salad to the table with the dressing alongside and toss together just before serving.

Note: The ingredients can be prepared several hours in advance, covered, and kept in the refrigerator; remove the ingredients about 15 minutes before assembling the salad.

Yield: 8 to 10

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