Ingredients

The following ingredients have 4 Servings
  • 1/3 cup buttermilk
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh chives (minced)
  • 3 cloves garlic (minced)
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 8 slices bacon (cooked and crumbled)
  • 16 ounces boneless skinless chicken breast
  • 5 ounces romaine lettuce (washed, dried and chopped)
  • 1 avocado (peeled, pitted and sliced)
  • 1 1/2 cups grape tomatoes (quartered)
  • 2 ounces crumbled blue cheese

Instruction

  • To make the dressing, place buttermilk, yogurt, apple cider vinegar, Worcestershire sauce, chives, garlic, cayenne, sea salt and fresh ground black pepper in a blender. Process until smooth. Refrigerate until ready to serve.
  • Meanwhile, heat a grill pan or skillet to medium-high heat. Spray with oil.
  • Season chicken breast with salt and pepper and cook until golden brown on both sides, about 8 minutes per side. The internal temperature should be 165° F.
  • Transfer to a cutting board and allow to cool for 10 minutes before slicing.
  • Place romaine in a large bowl and toss with bacon, chicken, avocado, tomatoes and blue cheese. Add desired amount of dressing and toss until evenly coated. Serve immediately.