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.