This composed platter salad layers juicy pan-seared chicken, jammy soft-boiled eggs, crisp bacon, and creamy avocado over a bed of crunchy romaine, with diced tomatoes, tangy blue cheese, and sliced scallions rounding out every row. The dressing whisks together red wine vinegar, Dijon mustard, a touch of sugar, and garlic into a glossy, emulsified vinaigrette that ties the whole platter together. Everything gets arranged in neat rows for a stunning presentation, then tossed right at the table so each bite gets a little of everything. It's a hearty, protein-packed main course salad that eats like a full meal, and it's a genuinely solid pick for a gluten free spread since it leans on whole, simple ingredients rather than anything processed. Serve it composed for a dinner party or toss it all together for an easy weeknight lunch — either way, the mix of creamy, crunchy, smoky, and tangy makes it a standout.
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Pat the chicken breasts dry and rub all over with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Heat a large skillet over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan.
Flip the chicken and reduce the heat to medium. Continue cooking for 6–8 minutes more, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then dice into 1/2-inch pieces.
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