Ingredients (Serves 4)
Salad:
- 2 heads romaine lettuce, washed and chopped
- 2 cups grilled chicken breast, diced
- 1 large avocado, diced
- 6 slices bacon, cooked and crumbled
- 4 large eggs, hard-boiled and sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey
- Salt and black pepper to taste
Steps
- Prepare the Ingredients:
- Grill the chicken breast until fully cooked (internal temperature of 165°F/74°C), then dice and set aside.
- Cook bacon until crispy, drain on paper towels, and crumble.
- Hard-boil the eggs (place in boiling water for 10-12 minutes), cool in ice water, peel, and slice.
- Wash and chop romaine lettuce, halve cherry tomatoes, dice avocado, and crumble blue cheese.
- Make the Balsamic Vinaigrette:
- In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, and honey until emulsified.
- Season with salt and black pepper to taste. Set aside.
- Assemble the Salad:
- On a large platter or in individual bowls, spread the chopped romaine lettuce as the base.
- Arrange the grilled chicken, avocado, bacon, boiled eggs, cherry tomatoes, and blue cheese in neat rows or sections on top of the lettuce.
- Dress and Serve:
- Drizzle the balsamic vinaigrette over the salad just before serving, or serve the dressing on the side.
- Toss gently if desired, or enjoy as a composed salad.
Tips:
- For a vegetarian version, omit the chicken and bacon, and add roasted chickpeas or grilled tofu.
- Store leftover vinaigrette in an airtight container in the refrigerator for up to a week.
- To keep the salad fresh, assemble just before serving.