It’s officially summer! I’m only a few skeptical weeks late in announcing it, but my birthday is what I personally use as a marker of the brilliant occasion that is warmth in the land of supposed igloos and dog mushers. (That was a just quick quip at the poor expectations the good old land of the brave have of the Canadian nation. – come on guys, obbbviiousslly we live in yurts).

Anyways, back to the summer celebration. Let me first introduce you to my food season reasoning. I am a huge supporter of sweet potato soup spiked with cinnamon and nutmeg in the fall, of hot chocolates topped with mini marshmallows on winter nights, corn and chickpea salads with a twist of lime and garnished with parsley in the spring and all the barbecued glories of the summer. Not that we can’t revisit some   favourites and overlap meal plans throughout the year, but these have always been the staples in my life. I love grilling chicken with a beer can shoved up its butt while drinking cold beer with my friends on the patio but the satisfying, crisp crunch of a salad accompanied by eggs, chicken and bacon can be just as big a hit, and can be sure to please the active summer mindset to boot.


  • 2-3 boneless, skinless chicken breasts
  • 1 head of lettuce
  • 3 eggs
  • salt and pepper
  • 4 strips of bacon cut into 1-inch pieces
  • 1/4 cup mayonaise
  • 2 tablespoons dijon mustard
  • 1 teaspoon white vinegar

Bring a medium size pot of water and a shake of salt to a boil and add your eggs and chicken. The eggs will take 7 minutes to come to a medium hard boil. (So when you slice them open later, they will have a semi runnyness to them). Once you’ve used a slotted spoon to remove your eggs from the boiling water, run cold water over them or submerge them into a bowl of cold water. The chicken will take roughly 10 minutes still to cook through completely and then you can drain the chicken and place aside on a plate. In a nonstick pan, over medium high heat, fry your bacon to a brown crisp. Chop your head of lettuce into bite sized portions and place in a shallow casserole dish. In a bowl, whisk together mayo, dijon mustard, vinegar and pepper. Remove your cooked bacon from the pan and place on paper towel to allow the oil to get sopped up. Now back to the chicken drying on the plate. Using a fork, shred the chicken and scatter over your lettuce. Add the bacon to the concoction and then de-shell your eggs and slice lengthwise in half before placing them on your lettuce bed. Drizzle your mayo, mustard sauce over the salad dish and dig in!