Poach

In a medium saucepan, combine the chicken cuts, lemon juice and zest, dried thyme and ¼ teaspoon salt. Cover with cold water. Bring to a boil, lower the heat and simmer the chicken for 10 minutes. The chicken is done when a meat thermometer inserted in the center reaches 170°F. Let the chicken cool in the broth until ready to use it.

Whisk

In a large glass measuring cup, whisk together the vinegar, shallots, Dijon mustard, sugar, the remaining ¼ teaspoon salt and black pepper. Whisk until the sugar and salt are dissolved. Whisk in the olive oil until emulsified and then stir in the blue cheese.

Assemble

In a large salad bowl or platter, toss together the super greens. Arrange the cooked gluten-free bacon, chopped eggs, poached chicken cuts, cherry tomatoes and diced avocado.

TIP

Make your own super greens salad mix by combining kale, Swiss chard, arugula and spinach.

Serve

When ready to serve, toss the salad with the blue cheese vinaigrette and divide among 4 plates.