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
-
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.
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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.
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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.
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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.