Ingredients

The following ingredients have 4 Servings
  • 3 strips bacon
  • 1 boneless, skinless chicken breast
  • 3/4 head iceberg lettuce ((or salad greens blend))
  • 8 grape tomatoes
  • 1/2 avocado
  • 2 hard-boiled eggs
  • 1 1/2 ounces blue cheese (crumbled)
  • 3 ounces ranch dressing ((or blue cheese dressing))

Instruction

  • Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until bacon is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
  • Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest.
  • Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
  • Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
  • Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken. Crumble blue cheese and place next to bacon.
  • Serve with blue cheese or ranch dressing on the side.