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
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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.
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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.
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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.
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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.