* 5 oz. Ile de France® Fresh Goat cheese, crumbled
* 1 Lb. Good-quality thick-sliced bacon
* 1 1/4 Lbs.Boneless, skinless chicken breasts
* 1 Tbsp.Olive oil
* 1 Tbsp. Finely chopped fresh thyme
* Salt and pepper
* 1 small head mesclun greens, romaine, or frisée lettuce (larger leaves such as romaine should be chopped)
* 1 Lb. Ripe red and or yellow tomatoes, cored and chopped
* 2 medium avocadoes, chopped
* 2 hard boiled eggs, peeled and cut into 8 wedges each, optional
The goat cheese and Herb Vinaigrette:
* 1 1/2 Tbsp. Chopped fresh thyme
* Salt and pepper
* 2 oz. Chilled Ile de France Goat cheese, crumbled
* 1/4 cup white wine vinegar
* 1/2 cup good olive oil
* Prepare the bacon and chicken: cook the bacon slices in a large skillet set over low heat until crisp, about 4 to 5 minutes per side. Drain on paper towel. Cut into 1-inch pieces and set aside.
* Preheat the broiler. Place the chicken in a broiler pan or ovenproof skillet and drizzle with the olive oil, salt, pepper, and thyme. Broil for 6 to 8 minutes per side, depending on the thickness, until cooked through with no signs of pinkness in the center. Remove and let cool. Thinly slice or cut the chicken into 1-inch cubes; cover and chill until ready to assemble the salad.
* Make the vinaigrette: in a small bowl mix the thyme, salt and pepper. Gently stir in the crumbled goat cheese. Add the vinegar and then oil and stir to combine. The dressing can be made several hours ahead of time; cover and chill.
* To assemble the salad: arrange the lettuce in the center of a large serving platter. Arrange the tomatoes in three small piles around the edges of the plate. Arrange the avocado, Ile de France Fresh Goat cheese, and boiled egg in small piles around the plate, interspersing the piles so that the tomatoes are next to the avocado next to the goat cheese, etc.
* Place the chicken in the center of the salad on top of the lettuce. Sprinkle the bacon on top of the entire salad. Spoon several tablespoons of the dressing with Ile de France Fresh Goat cheese on top of the salad and serve the remaining dressing on the side.