Categories: Salad

Ingredients

• Blue Cheese Dressing:
• 1 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 4 oz blue cheese, crumbled
• 2 tbsp chopped chives
• 3 dashes of Worcestershire
• Pinch of Kosher salt
• 1/2 tsp black pepper
• Salad:
• 2 chicken breasts, sliced in half down the middle
• Olive oil, for drizzling
• Kosher salt and black pepper to taste
• 2 romaine lettuce heads, chopped
• 1 iceberg lettuce head, cut into chunks
• 2 Bibb lettuce heads, cored and leaves separated
• 6 hard-boiled eggs, peeled and sliced
• 2 avocados, pitted, peeled and diced
• 1 lb thin bacon, fried until crisp and chopped
• 2 cups red grape tomatoes, halved
• 1/3 cup crumbled blue cheese
• black pepper to taste

Directions

1. To make the dressing, in a medium bowl, mix together the mayo, sour cream, and buttermilk until smooth. Add the blue cheese, chives, Worcestershire, salt and pepper. Stir all together.

2. Heat a grill pan or skillet over medium-high heat and drizzle with olive oil. Sprinkle the chicken with salt and pepper and cook until done in the middle, about 3 minutes per side. Let the chicken cool, then dice it up and set it aside.

3. To assemble the salad, arrange the three lettuces on a large platter in separate piles. Lay on the chicken and the eggs. Then add a pile of avocado, bacon and tomatoes.

4. Place a pile of blue cheese in the center, then sprinkle some black pepper all over the salad. Serve with a dish of blue cheese dressing.

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