Categories: Salad

Ingredients

• 6 slices bacon
• 4 large eggs
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar or fresh lemon juice
• 1/4 cup roughly chopped fresh dill, plus more for topping
• Kosher salt and black pepper
• 3 romaine lettuce hearts, trimmed and chopped
• 1 avocado, thinly sliced
• 1 cup shredded rotisserie chicken, skin removed
• 3/4 cup crumbled feta
• 1 pint cherry tomatoes, halved
• 2 cups pita chips, lightly crushed

Directions

1. Cook the bacon in a medium nonstick skillet over medium heat, turning once, until crisp, about 8 minutes. Remove the bacon to a paper towel-lined plate to drain. Let cool slightly, then crumble.

2. Meanwhile, fill a medium bowl with ice water. Bring a medium saucepan of water to a boil and add the eggs; cook 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.

3. Make the dressing: Remove the eggs from the ice water and peel; transfer to a blender. Add the vegetable oil, vinegar, dill, 1/2 tsp salt and black pepper and puree until smooth.

4. Put the romaine in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs and bacon in rows over the salad. Top with the pita chips and more dill. Toss before serving.

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