INGREDIENTS :
- 1 head iceberg or romaine lettuce, cored and chopped
- ½ cup blue cheese crumbles
- 6 strips thick-cut bacon, cooked crisp and coarsely chopped
- 3 hard-boiled eggs, peeled
- 1 cup grape tomatoes, cut in half
- ½ English cucumber, cut into ½” cubes
- 1½ cups cooked chicken breast, shredded or diced (1 large breast)
- 1 avocado, cut into ½” cubes
- kosher salt and freshly ground black pepper, to taste
- ½ cup salad dressing, such as ranch or red wine vinaigrette
METHOD :
- Add the chopped lettuce to a large platter or salad bowl. Arrange the blue cheese, bacon, eggs, tomatoes, cucumber, chicken, and avocado on top of the lettuce for a beautiful presentation. The bacon, eggs, and chicken should be cooked ahead of time and served chilled or at room temperature for this salad.
- Just before serving, toss salad to combine. You may add dressing and toss once again to coat, or serve individual portions of the tossed salad with dressing, or a variety of dressings on the side. Season lightly with salt and fresh cracked pepper and enjoy!
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