Ingredients

1 heart of romaine, torn into bite-size pieces

　　3 cups packed baby spinach

　　4 bacon slices, chopped

　　1 tablespoon vegetable oil

　　6 chicken tenders (about 1/2 pound)

　　2 tablespoons red-wine vinegar

　　1 1/2 tablespoons cider vinegar

　　1 teaspoon grainy mustard

　　2 hard-boiled eggs, halved

　　1 small tomato, cut into wedges

　　1/2 avocado

　　1/2 cup crumbled blue cheese (3 ounces)

　　

Step 1

Toss together romaine and spinach in a large bowl.

　　

Step 2

Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.

　　

Step 3

Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.

　　

Step 4

Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.

　　

Step 5

Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.