Chicken, Avocado, Fried Egg Salad
2 tsp olive oil
2 Tbl olive oil
4 eggs
Salt
2 tsp red wine vinegar
1/2 tsp Dijon mustard
8 loosely packed cups butter lettuce washed, dried, and torn into bite size pcs
1 Cup shredded roasted boneless chicken
1 avocado cubed
1 Tbl snipped chives
Heat 2 tsp oil, fry eggs and season with salt/pepper and keep warm in the pan. Whisk two Tbl olive oil, vinegar and Dijon mustard and add salt/pepper to taste. Mix lettuce, chicken, avocado, and chives and gently coat with dressing. Divide into 4 bowls and top with a fried egg, serve immediately.