Yield: 2 servings
* 1 Tablespoon sherry vinegar
* Juice of 1 Lemon
* 2 Garlic cloves, finely chopped
* Freshly-ground Black pepper
* Pinch of salt (optional)
* 3 Tablespoons extra virgin olive oil
* 2 Slices thick-cut bacon, preferably uncured
* 2 Boneless, skinless chicken breasts
* Splash of olive oil
* 2 Heads Boston Lettuce
* ½ Small red onion, very thinly sliced
* 1 Cup grape tomatoes, halved
* 1 Avocado
Add the vinegar, lemon juice, garlic, pepper, and a pinch of salt (if using) to a blender. Pulse several times to mix well. With the blender running constantly, add the extra virgin olive oil slowly in a thin stream, continue blending until the oil and acids are completely emulsified and creamy-looking. Set vinaigrette aside.
Place the bacon strips on a cold non-stick skillet and place over medium heat. Cook the bacon slowly, turning often, until nicely browned but not too crispy. Meanwhile, place the chicken breasts between two large sheets of plastic wrap, and pound them with a mallet, skillet,or rolling pin until they are uniformly ¼ inch thick. When the bacon strips are finished cooking, place them between paper towels to drain, add a splash of olive oil to the skillet, and increase the heat under the skillet to medium-high (turn the heat down a bit if the bacon fat begins to smoke). Brown the chicken for 2–3 minutes per side, just until cooked through. Transfer chicken to a plate and keep warm under foil.
Core the lettuce, tear it into bite-sized pieces, wash it well under cold water, spin it dry, and place it in a very large bowl. Add the sliced onion, tomatoes, and 3 tablespoons of vinaigrette (more or less to taste). Toss the salad well to evenly distribute the dressing and vegetables. Divide the salad between two large plates. Cut the chicken breasts into bite-sized slices, and place over the salad. Core, peel, and slice the avocado and add half the avocado to each salad. Chop the bacon and sprinkle evenly over the two salads. Serve immediately.