Ingredients
The following ingredients have 8 Servings
- 1 c. mayonnaise
- 1/2 c. sour cream
- 1/2 c. buttermilk
- 3 dashes Worcestershire sauce
- 2 tbsp. chopped chives
- 4 oz. blue cheese crumbles
- 1 dash salt
- 1/2 tsp. black pepper
- Olive oil, for drizzling
- 2 boneless, skinless chicken breasts, sliced in half down the middle to make 4 thin pieces
- Salt and black pepper, to taste
- 1 head Bibb lettuce, leaves separated
- 2 heads romaine lettuce, chopped
- 1 head iceberg lettuce, cut into chunks
- 1 lb. bacon, fried until crisp and chopped
- 8 oz. red grape tomatoes, halved
- 6 hard-boiled eggs, peeled and sliced
- 2 avocados, diced
- 1/3 c. blue cheese crumbles
- 3 scallions, chopped
- Black pepper, to taste
Instruction
- For the blue cheese dressing: In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and Worcestershire sauce until smooth. Stir in the chives, blue cheese crumbles, salt, and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving. Flavors deepen as it chills!
- For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil. Season the chicken with salt and pepper, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool.
- For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper. Drizzle the blue cheese dressing all over the salad and serve.<br> <br>
