Ingredients:

  • 1 lb chicken breast, diced into bite-sized cubes
  • 6 strips thick-cut bacon, chopped
  • 4 large hard-boiled eggs, peeled and quartered
  • 1 tbsp olive oil
  • 12 cups romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 2 large avocados, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup blue cheese crumbles
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the chopped bacon in a cold skillet over medium heat. Fry until mahogany-colored and crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
  2. Increase heat to medium-high and add diced chicken breast. Sear for 5-7 minutes until golden brown and cooked through. Set aside to cool slightly.
  3. Chop the romaine lettuce and place it as a base on a large salad platter. Halve the cherry tomatoes and dice the red onion and avocado.
  4. Combine extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, salt, and black pepper in a mason jar. Shake vigorously for 30 seconds until emulsified.
  5. Arrange the chicken, bacon, eggs, tomatoes, avocado, onion, and blue cheese in rows over the romaine lettuce. Drizzle with the homemade dressing before serving.