This is a spicy version of the salad invented at the Brown Derby in the 1930s. Try using leftover rotisserie chicken and cooking the bacon and eggs the day before you want to serve them to make this super quick to pull together on a week night.
Makes 4 servings
FOR SALAD
1 head Boston lettuce, chopped
1 bunch watercress, chopped
2 tomatoes, cubed
5 strips bacon, cooked and cut into 1/2-inch pieces
1 pound cooked, cubed chicken breast
4 hard-boiled eggs, diced
2 avocados, peeled, pitted, and cubed
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
FOR DRESSING
1/4 cup red wine vinegar
⅔ cup olive oil
3 tablespoons Frank’s® RedHot® Original Cayenne Pepper Sauce
1/2 teaspoon Dijon mustard
1 clove garlic, finely minced
salt to taste
freshly ground black pepper to taste
1 Gently toss together the salad ingredients in a large bowl. Set aside.
2 Place all of the salad dressing ingredients in a dressing shaker or lidded jar. Shake until well combined.
3 Drizzle the salad dressing over the salad and toss gently. Serve immediately.