Here's the perfect way to enjoy summer's best flavors. A savory blue cheese and buttermilk dressing brings out the flavor of tender lettuce and succulent chicken in this main dish salad.
To save time, buy a pre-roasted chicken and/or a good prepared blue cheese dressing.
To make blue cheese dressing, in a small mixing bowl combine mayonnaise, garlic, buttermilk yogurt, lemon juice, and blue cheese. Season with salt and pepper to taste. Cover, and refrigerate for at least one hour before serving.
Place butter lettuce in a large bowl.
Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Remove with a slotted spoon and transfer into paper towels to drain.
Discard all but about 2 tablespoons of bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 6 to 8 minutes total. Transfer chicken to a plate.
Bring water and 3 tablespoons of vinegar to boil in a nonreactive saucepan. Reduce heat to medium-low so the water just simmers. Crack eggs into a small cup. Slide eggs into bubbling water. Let eggs poach for 3 minutes. Remove each egg with a slotted spoon.
Toss butter lettuce with 6 to 8 ounces of blue cheese dressing. Season with salt and pepper. Top salad with chicken, poached egg, tomatoes, sliced avocados, and bacon.
Save remaining blue cheese dressing for your next party.