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
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Process 1/2 cup cheese, oil, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper in food processor until well combined.
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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.
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Combine lettuce, tomatoes, remaining cheese, cooled chicken, and dressing in large bowl. Top salad with crisp bacon, avocados, and eggs. Serve.