Ingredients
Scale
- 6 cups romaine lettuce or your favorite salad greens
- 1 cooked chicken breast cut into cubes
- 4 slices bacon cooked and crumbled
- 2 eggs medium or hard boiled
- 1 avocado
- 1 cup cherry tomatoes halved
- ⅓ cup blue cheese crumbles
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- salt and pepper to taste
Instructions
- In a small jar, combine 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and salt and pepper to taste. Shake well until emulsified.
- Wash and chop 6 cups of romaine lettuce. Arrange it on a large oval serving platter or in a salad bowl for the base.
- Layer the toppings in neat rows across the lettuce, including 4 slices of crumbled bacon, 2 quartered hard-boiled eggs, sliced avocado, cherry tomatoes, and blue cheese crumbles.
- Drizzle the dressing over the salad just before serving. Garnish with freshly chopped chives if desired.
Notes
Feel free to substitute your favorite greens for romaine lettuce.
You can prepare the dressing up to a day in advance to save time.
Nutrition
- Serving Size: 1 salad
- Calories: 499
- Sugar: 2g
- Sodium: 1160mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 225mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.