Layered greens, chicken, bacon, avocado, tomatoes, eggs, and blue cheese with a tangy dressing in a hearty American style.
# What You’ll Need:
→ Salad Base
01 - 1 large head romaine lettuce, chopped
02 - 1 large head iceberg lettuce, chopped
→ Proteins
03 - 2 cooked chicken breasts (grilled or poached), diced
04 - 4 slices bacon, cooked until crisp and crumbled
05 - 4 large eggs, hard-boiled, peeled, and quartered
→ Vegetables & Cheese
06 - 2 ripe avocados, peeled, pitted, and sliced
07 - 2 medium ripe tomatoes, diced
08 - 3.5 ounces blue cheese, crumbled
09 - 2 tablespoons fresh chives, finely chopped
→ Dressing
10 - 4 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
15 - 6 tablespoons extra-virgin olive oil
# How-To:
01 - Arrange chopped romaine and iceberg lettuces evenly in a large salad bowl or platter.
02 - Arrange diced chicken, crumbled bacon, quartered eggs, sliced avocado, diced tomatoes, and crumbled blue cheese in neat rows atop the lettuce base.
03 - In a small bowl, whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Gradually whisk in extra-virgin olive oil until emulsified.
04 - Drizzle the dressing evenly over the layered ingredients just before serving, or serve the dressing on the side.
05 - Sprinkle finely chopped fresh chives over the salad for garnish.
06 - Serve immediately, allowing guests to toss the salad or enjoy the presentation as arranged.
