A classic American salad bursting with protein-rich ingredients, crispy bacon, creamy avocado, and tangy blue cheese, all tossed in a zesty vinaigrette. This substantial yet refreshing dish is perfect for lunch or a light dinner, offering a delightful combination of textures and flavors in every bite. With its beautiful rows of colorful ingredients, it's as visually stunning as it is delicious.
⏱️40 min
📊Easy
👥4 servings
🍽️Main
quickfamilymeat
Ingredients
500 gboneless, skinless chicken breasts
8 piecesbacon strips
1 headromaine lettuce
3 pieceshard-boiled eggs
2 piecesripe avocados
250 gcherry tomatoes
150 gblue cheese crumbles
0.5 piecered onion
4 tbspextra virgin olive oil
2 tbspred wine vinegar
1 tspdijon mustard
1 piecegarlic clove, minced
1 to tastesalt and black pepper
Instructions
1COOK THE CHICKEN: Heat a large skillet over medium-high heat and cook the chicken breasts for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C) and no pink remains inside. The chicken should be firm to the touch and have a golden exterior. Let the cooked chicken cool slightly, then dice it into bite-sized pieces and set aside.
2PREPARE THE BACON: In the same skillet, cook the bacon strips over medium heat for about 8-10 minutes, stirring occasionally, until they are crispy and golden brown. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat, then crumble into bite-sized pieces once cooled.
3HARD-BOIL THE EGGS: Bring a pot of water to a rolling boil and carefully place 3 eggs into the water. Let them boil for 10-12 minutes until the yolks are fully set and centered. Transfer the eggs to an ice bath for 5 minutes to stop the cooking process, then peel gently under cool running water and chop into chunks.
4PREPARE THE VEGETABLES: Wash and dry the romaine lettuce thoroughly, then chop it into bite-sized pieces and transfer to a large salad bowl or platter. Halve the cherry tomatoes lengthwise, dice the red onion into fine pieces, and pit and slice the avocados just before assembly to prevent browning.
5MAKE THE VINAIGRETTE: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and black pepper. Taste the dressing and adjust the vinegar or oil ratio to your preference, keeping it balanced between acidic and rich.
6ASSEMBLE THE SALAD: Arrange the chopped lettuce as the base on a large platter or divide among four bowls. Arrange the chicken, bacon, eggs, tomatoes, avocado, red onion, and blue cheese in organized rows on top of the lettuce for an attractive presentation. Pour the vinaigrette over the salad just before serving and toss gently to combine all ingredients, ensuring every bite has a balance of proteins, vegetables, and dressing.