Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon, (chopped and cooked until crispy)
  • 1 pound (454g) boneless skinless chicken breast ((2 pieces))
  • 1 teaspoon (6g) salt
  • ½ teaspoon (1g) pepper
  • 1 teaspoon (4g) Creole seasoning
  • 1 avocado, (sliced)
  • 1 cup cherry tomatoes, (sliced)
  • ½ cup red onion, (sliced)
  • 2 hard-boiled eggs, (quartered)
  • 1 large head romaine lettuce, (chopped (about 4-5 cups))
  • ½ cup blue cheese, (crumbled)
  • 2 tablespoons (6g) chives, (chopped for garnish)
  • ½ cup (120ml) olive oil
  • 1 teaspoon (2.8g) garlic, (minced)
  • 2 tablespoons (30ml) red wine vinegar
  • ¼ cup (60ml) honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) lemon juice, (freshly squeezed)
  • 1 teaspoon Italian seasoning, (optional)

Instruction

  • Saute chopped bacon in a skillet over medium-high heat until brown and crisp, then cool on a paper-towel-lined plate.
  • As the bacon cooks, add all the dressing ingredients to a small mixing bowl and whisk until thoroughly combined. Set aside.
  • Season both sides of chicken breast with salt, black pepper, and Creole seasoning.
  • Heat a tablespoon of olive oil in a large skillet. Add the chicken and cook for 5-6 minutes on each side. The chicken should be cooked through and no longer pink in the middle. 
  • Once ready, let the chicken rest for about 5 minutes, then slice.
  • Prepare (chop or slice) all other ingredients for the salad (avocado, tomatoes, onion, etc.)
  • Hard boil two eggs, then peel and quarter them.
  • Chop, rinse, and drain water from romaine lettuce and arrange on a platter.
  • Arrange the remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over the salad.
  • Sprinkle with chives—drizzle dressing over the salad just before serving.