Categories: Salads

Ingredients

• 1 cup crumbled blue cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper
• 8 slices bacon chopped
• 2 boneless skinless chicken breasts cut into 1/2-inch pieces
• 3 romaine hearts chopped
• 1 pint cherry tomatoes halved
• 2 ripe avocados pitted skinned and chopped
• 3 large hard boiled eggs peeled and quartered

Directions

1. Process 1/2 cup cheese, oil, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper in food processor until well combined.

2. Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat from skillet. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until golden brown and cooked through, 2 to 4 minutes. Transfer to plate and let cool 5 minutes.

3. Combine lettuce, tomatoes, remaining cheese, cooled chicken, and dressing in large bowl. Top salad with crisp bacon, avocados, and eggs. Serve.

Email to a friend | Print this recipe | Back