First put the eggs in a pot, cover with cold water and bring to a boil. Once the water comes to a full boil, turn the heat off and cover the pot. Leave alone for 10 minutes. Drain the water, cool and peel the eggs. Chop the eggs into bite size pieces.

Cook the bacon while the eggs are cooking.

Cook the chicken. I seasoned the chicken breast with salt/pepper on both sides. Squeezed a tsp of lemon juice and rubbed it all over. Then I cooked it with a little olive oil on my cast iron pan. You can cook the chicken any way you would like. When the chicken is cool, cut it into small cubes.

Cut the tomato in half, remove the seeds and pulp, chop into small pieces. You don’t want all this liquid in your salad.

Finely chop the parsley.

For the dressing, measure out 1 cup of buttermilk. Grate the garlic clove into the cup, add the mayonnaise, mustard, lemon juice, ¼ tsp salt, ¼ tsp ground black pepper and chopped parsley. Whisk to combine. Taste and add more salt or pepper to your liking.

Cut the avocado into cubes and add it to the chopped lettuce in a large bowl. Add the tomato, eggs, snip the chives, cut the bacon, crumble the blue cheese and add the chicken.

Pour ½ cup dressing over the salad and toss well. Taste and add salt or pepper to your taste. Add more dressing if you wish. This recipe makes 4 servings.