Ingredients

• Chicken Breast: 1 large (about 8oz), boneless, skinless
• Romaine Lettuce: 1 large head, chopped
• Avocado: 1 large, diced
• Cherry Tomatoes: 1 cup, halved
• Bacon: 4 strips
• Hard-boiled Eggs: 2
• Blue Cheese: 1/2 cup, crumbled
• Red Onion: 1/4 cup, thinly sliced (optional)
• Olive Oil: 1 tbsp (for chicken)
• Salt: to taste (for chicken)
• Black Pepper: to taste (for chicken)

↳ Dressing

• Olive Oil: 1/3 cup
• Red Wine Vinegar: 3 tbsp
• Dijon Mustard: 1 tsp
• Garlic: 1 clove, minced (optional)
• Salt: to taste
• Black Pepper: to taste

Preparation Steps

1. Cook bacon in a skillet until crispy. Remove bacon and drain on paper towels, then crumble. Reserve 1 tbsp bacon fat if desired for cooking chicken.
2. Boil eggs until hard-boiled (about 10-12 minutes). Plunge into ice water, peel, and quarter or slice.
3. Season chicken breast with salt and pepper. Cook by grilling, baking, or pan-searing in olive oil (or reserved bacon fat) until fully cooked (165°F/74°C). Let cool slightly, then dice or shred.
4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and garlic (if using) for the dressing. Season with salt and pepper.
5. On a large platter or in individual bowls, arrange a bed of chopped romaine lettuce.
6. Arrange the cooked chicken, diced avocado, halved cherry tomatoes, crumbled bacon, hard-boiled eggs, and crumbled blue cheese in rows or sections over the lettuce.
7. If using, scatter thinly sliced red onion on top.
8. Drizzle the dressing evenly over the salad just before serving, or serve the dressing on the side.