Grilled chicken, bacon and blue cheese crumbles make this salad special
You can use a store bought rotisserie chicken or poached chicken breasts instead of grilled chicken for a faster version of this.
1/2 cup extra virgin olive oil
3 Tablespoons red wine vinegar
1 Tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons Dijon or whole grain mustard
2 garlic cloves, peeled and finely minded
1/2 teaspoon kosher salt
1/4 teaspoon sugar
Fresh ground black pepper, to taste
1 1/2 pounds boneless skinless chicken breast
2 hearts romaine, torn into bite sized pieces
2 avocados, pits removed, cut into small cubes
2 tomatoes, seeds removed, cut into cubes
4 hard boiled eggs, peeled and chopped
8 strips crisp bacon, broken into crumbles
2 ounces gluten free blue cheese, crumbled (1/3 cup)
1. Make Dressing: In a small bowl or glass jar with a tight fitting lid, combine olive oil, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, salt, sugar and pepper. and whisk to combine or place all ingredients in a cruet and shake to combine. Set aside.
2. Heat Grill: Preheat the grill to high. When grill is hot, turn heat to medium.
3. Prep Chicken: While grill heats, pound the chicken breasts to flatten a bit. Season with salt and fresh ground pepper.
4. Grill Chicken: Place chicken on grill, cover and cook for 5 minutes, turn chicken and cook an additional 5 minutes or until chicken is cooked through. Transfer cooked chicken to a plate and refrigerate until chilled.
5. Make Salad: Working in one big bowl, toss the lettuce pieces with 4 tablespoons of the dressing. Arrange lettuce on a large serving platter or individual salad plates. Slice the chicken crosswise into thin strips, toss with 3 tablespoons of the dressing, and arrange over lettuce. Toss tomato and avocado together with 2 tablespoons of the dressing and arrange over chicken.
6. Finish & Serve: Top with the egg, crumbled bacon, and blue cheese crumbles, and drizzle remaining dressing over the top. Enjoy!
