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

  1. 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.
  2. 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.
  3. 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.
  4. 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.