Ingredients
Scale
- 1 head romaine lettuce (about 4 cups chopped)
- 1 cup cherry tomatoes (halved)
- 2 cups cooked chicken breast (diced)
- 4 slices bacon (cooked crispy and chopped)
- 1 ripe avocado (diced)
- ½ cup blue cheese (crumbled)
- 2 hard-boiled eggs (sliced)
- For the Dressing: 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and dry the romaine lettuce, then chop into bite-sized pieces and place in a large bowl.
- Season chicken breast with salt and pepper. Grill or bake at 375°F (190°C) for about 20-25 minutes until cooked through, then dice.
- Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and chop.
- Layer diced chicken, halved tomatoes, crispy bacon bits, sliced eggs, diced avocado, and crumbled blue cheese over the lettuce.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper for the dressing.
- Drizzle the dressing over the salad just before serving and toss gently if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: About 1½ cups salad
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 185mg
Keywords: Customize your salad by using turkey instead of chicken or adding seasonal vegetables like bell peppers or cucumbers. Store leftovers in an airtight container in the fridge for up to three days; add dressing just before serving for optimal freshness.