A classic salad made up of romaine lettuce, hard-boiled eggs, crispy bacon, fresh tomatoes, crumbled blue cheese, sliced avocado, and green onion served with a homemade red wine vinaigrette dressing.
8 ounces boneless skinless chicken breast, cut into bite-size pieces
6 ounces romain lettuce leaves, roughly chopped
8 ounces ripe tomatoes, chopped
4 ounces blue cheese, crumbled
1 ripe avocado, sliced
4 green onions, sliced
DRESSING:
1/2 cup olive oil
3 TBSP red wine vinegar
1 TBSP coarse ground Dijon mustard
1 tsp dried oregano
1/4 tsp salt
1/8 tsp freshly ground black pepper
DIRECTIONS
BOIL THE EGGS: Place the eggs in a saucepan and cover with cold water then bring to a boil over medium-high heat. When the water is starts boiling place a lid on the pan and turn off the heat. Let the eggs sit in the pan for 10 minutes then drain and set aside to cool.
COOK THE BACON: Chop the bacon into 1/2-inch size pieces then place in a large skillet over medium heat. Cook the bacon, stirring occasionally, until crisp, 10 to 15 minutes. Transfer the bacon to paper towel lined plate using a slotted spoon to keep any fat in the skillet.
COOK THE CHICKEN: Add the chicken pieces to the same skillet you cooked the bacon and cook over medium heat, stirring occasionally, until chicken is cooked through, 7 to 10 minutes. Transfer chicken to a plate and set aside.
Lay the chopped romaine into a large serving bowl. Lay the chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in rows on top of the lettuce.
MAKE THE DRESSING: Add the olive oil, vinegar, mustard, oregano, salt, and pepper to a jar with a tight fitting lid. Shake the jar vigorously until all the ingredients are well combined.
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