Ingredients
Scale
- 4 cups romaine lettuce, chopped
- 1 cup grilled chicken breast, sliced
- 1/2 cup cooked bacon bits
- 2 hard-boiled eggs, chopped
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup blue cheese crumbles
- 1/4 cup ranch dressing or vinaigrette
Instructions
- Wash and dry romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large salad bowl.
- Season chicken breasts with salt and pepper. Grill over medium heat for 6-7 minutes per side until cooked through. Let rest before slicing.
- In a skillet over medium heat, cook bacon until crispy (about 8-10 minutes). Drain excess fat on paper towels.
- Place eggs in a pot of cold water. Bring to boil over high heat, cover, then let sit for 10-12 minutes. Cool under cold running water before peeling and chopping.
- Layer the salad with grilled chicken slices, crispy bacon bits, chopped eggs, diced avocado, halved cherry tomatoes, and blue cheese crumbles.
- Drizzle dressing over the top just before serving and toss gently if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (350g)
- Calories: 550
- Sugar: 3g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 240mg