Pickled Onions

1 cup sliced red onion
1/2 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup warm water

Salad Assembly

6 ounces salad blend use arugula, romaine, kale, and raicchio blend
6 ounces grilled chicken breast
2 tablespoons crisply cooked bacon
3 tablespoons chopped avocado
1/2 cup chopped tomatoes
1 hard boiled egg cut in half
2 tablespoons feta cheese
2 tablespoons pickled onions

Green Goddess Salad Dressing

1 cup mayonnaise
2 tablespoons tarragon leaves
3 tablespoons minced chives
1 cup flat leaf parsley
1 cup packed watercress cleaned and tough stems removed
2 tablespoons lemon juice
1 tablespoon champagne vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Pickled Onions

Slice onions as thin as possible, I like to use the 1/8 inch setting on my mandolin. Place the onions in a glass far. In a small bowl combine white vinegar, sugar, salt, and warm water. Stir until the sugar and salt are dissolved. These should rest about 30 minutes for using.

Green Goddess Salad Dressing

Place all of the dressing ingredients in the bowl of a blender or food processor and blend for about 30-45 seconds, or until the salad dressing is mostly smooth and creamy.

Salad Assembly

Place the salad in the bottom of a large salad bowl. Thinly slice the chicken breast, and place onto the lettuce. Add bacon, chopped avocado, chopped tomatoes, feta cheese, hard-boiled egg halves, and pickled onions. Drizzle over as much salad dressing as desired. Remaining salad dressing can be stored in an air-tight container for 1 week.