Make the dressing:

In a wide mouth mason jar, using a hand mixer to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken while you make the salad.

Make the chicken:

Preheat oven to 375F.

Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper. 

Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. 

Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.

Once it has cooled, cut into chunks for serving.

Make the Oven Bacon and Jammy Hard Boiled Eggs:

Reduce heat to 350F. Line a sheet pan with parchment paper.

Place the bacon flat, in one layer, on the sheet pan. Cook in the oven for 15 to 20 minutes, or until the bacon reaches your preferred crispiness. Once cool to touch, crumble and set aside.

In a medium saucepan over medium-high heat, bring 2 quarts of water to a gentle boil. Carefully add the eggs to the water and cook for 7 ½ minutes, adjusting the heat as necessary to prevent the water from boiling too rapidly—and cracking the eggs.  

Meanwhile, prepare an ice water bath. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them rest for 1 minute.  

Remove them from the ice water bath to a cutting board. They will continue to cook, so work quickly.  Gently crack the shells and immediately peel the eggs and cut each in half. Set aside.

Assemble the Salad:

In a large serving platter, place the greens. Season the greens with salt. Arrange the chicken, strawberries, cucumber, eggs, avocado, and bacon bits over the bed of greens. Top with our marinated red onions and serve with the lovely strawberry chive dressing. Enjoy!