- 4-6 cups romaine lettuce (chopped)
- 2 cups cooked chicken (grilled or rotisserie)
- 4 strips bacon (cooked, crumbled)
- 2 hard-boiled eggs (chopped)
- 1-2 avocados (diced)
- 1 cup cherry tomatoes (halved)
- ½ cup blue cheese crumbles
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove (minced)
- Salt & pepper to taste
Step 1: Cook the ChickenSeason lightly with salt and pepper, then grill or pan-cook for about 6–8 minutes per side.You’re aiming for 165°F inside. If you don’t have a thermometer, just slice into the thickest part—no pink. Step 2: Cook the BaconPan-fry until crispy. About 8–10 minutes.Or—quick tip—bake it in the oven at 400°F for 15 minutes. Less mess, more even crisp. Step 3: Boil the EggsPlace eggs in boiling water for 10 minutes, then transfer to ice water.This makes peeling so much easier. Trust me. Step 4: Prep the VeggiesChop lettuce, slice tomatoes, dice avocado.Try to keep pieces roughly the same size—it makes each bite better. Step 5: Assemble the SaladSpread lettuce in a large bowl or platter.Then layer everything in rows:ChickenBaconEggsAvocadoTomatoesBlue cheeseIt looks nice, sure—but it also keeps textures separate until serving. Step 6: Add Dressing & ServeDrizzle dressing right before eating.Or toss everything together if you prefer it mixed.
