Ingredients
Salad
- 2 heads romaine lettuce, chopped
- 1 head butter lettuce, optional (adds a softer texture)
- 12 ounces boneless, skinless chicken breasts, grilled, baked, or poached
- 6-8 slices bacon, cooked crispy and crumbled
- 2 large tomatoes, chopped
- 2 hard-boiled eggs, peeled and quartered
- 1-2 avocados, diced
- 1/2 cup crumbled blue cheese (or Roquefort)
- Fresh herbs (optional): chives, parsley, or basil
Dressing
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
1. Prep the Lettuce
- Wash and dry the lettuce thoroughly.
- Chop the romaine into bite-sized pieces. If using butter lettuce, tear into smaller pieces.
2. Cook the Chicken
- Grill: Season chicken breasts with salt and pepper. Grill over medium-high heat for 5-6 minutes per side, or until cooked through.
- Bake: Preheat oven to 400°F (200°C). Season chicken, place on a baking sheet, and bake for 20-25 minutes.
- Poach: In a pot, bring salted water to a simmer. Add chicken and cook for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
3. Cook the Bacon
- Fry bacon in a skillet over medium heat until crisp.
- Drain on paper towels, then crumble.
4. Hard-Boil Eggs
- Place eggs in a pot of cold water. Bring to a boil, cover, and remove from heat.
- Let sit for 12 minutes, then drain, rinse with cold water, and peel. Quarter the eggs.
5. Prepare the Dressing
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper.
- Slowly drizzle in the olive oil, whisking constantly until emulsified.
6. Assemble the Salad
- In a large salad bowl, combine the chopped romaine lettuce (and butter lettuce, if using).
- Top with rows of the cooked chicken, crumbled bacon, tomatoes, hard-boiled eggs, avocado, and crumbled blue cheese. Garnish with optional fresh herbs.
7. Dress and Serve
- Drizzle dressing over the salad just before serving. Toss gently to coat.
Tips
Chicken Alternatives: Use leftover rotisserie chicken or grilled shrimp for convenience.
Cheese Variations: Try feta or goat cheese if you’re not a fan of blue cheese.
Make-Ahead: Prep components in advance and store separately. Combine right before serving.
Adjust to Taste: This recipe is a guide. Customize ingredients and quantities to your liking!
