Ingredients
11 oz Romaine lettuce, (½ of a head), chopped
1 tbsp vegetable oil
8 oz chicken breast, (1 piece), boneless, skinless, cut into bite-sized pieces
6 slices bacon, cut into ½-inch thickness
½ cup cherry tomatoes, halved, or 2 ripe avocados, seeded, peeled, and cut into small pieces
2 hard-boiled eggs, diced
⅓ cup red wine vinegar
1 tbsp dijon mustard, or grain
1 tsp brown sugar
⅔ cup olive oil
½ cup blue cheese, crumbled
salt and ground black pepper, to taste
1 tbsp spring onions, or fresh chives, or scallions, chopped
Preparation
Lay the lettuce on a large serving platter or casserole dish.
Next, heat the vegetable oil in a skillet over medium heat.
Add the chicken to the skillet and cook, flipping occasionally for 6 to 8 minutes until the meat is no longer pink and begins to brown.
Once it’s cooked, remove the chicken from the skillet and set aside.
Add the bacon to the skillet and cook, turning occasionally for 8 to 10 minutes until it is fully cooked. After cooking, set the bacon aside.
Place the chicken, bacon, avocado slices or cherry tomatoes, and hard-boiled eggs on top of the bed of lettuce in rows.
At this point, whisk the red wine vinegar, Dijon or grain mustard, sugar, salt, pepper, olive oil, and blue cheese together in a small bowl.
Serve it on the side or mix it with the salad.
Garnish it with spring onions, chives, or scallions. Enjoy!
