Prep: 15 minutes, Cook: 15 minutes

1	lb	Chicken breasts, boneless and skinned
2	Tbsp	White-wine vinegar
1	Tbsp	Dijon-style mustard
2	Tbsp	Finely chopped shallots
1/4	tsp each	Salt & pepper
1/4	cup	Olive oil
2	Tbsp	Bleu cheese, crumbled
6	cups	Field greens
2	large	Tomatoes, cut into chunks
1		Avocado, cut into chunks
3	slices	Bacon, cooked, crumbled

• Add just enough water to skillet to cover chicken. Bring to simmering. Add chicken. Cover; simmer until cooked through, 15 minutes. Let cool completely. Tear chicken into thin strips.
• Prepare dressing; combine vinegar, mustard, shallots, salt and pepper in bowl. Whisk in oil in slow stream until well blended. Stir in cheese; set aside.
• TO SERVE: Arrange greens on platter with chicken, tomatoes and avocado. top with bacon. Drizzle with dressing. Serve immediately.
• PER SERVING 272 calories, 19 g fat (4 g Sat), 301 mg Sodium, 47 mg Cholesterol