Ingredients
– 400g (14 oz) chicken breast (2 pieces) for main protein
– 1/4 tsp salt for seasoning the chicken
– 1/4 tsp black pepper for seasoning the chicken
– 200g (7 oz) streaky bacon strips for crunch and smokiness
– 4 boiled eggs (boiled for 9 minutes and quartered) for creamy, protein-packed element
– 12 cups chopped cos or romaine lettuce for fresh, crunchy base
– 2 large tomatoes cut into wedges or 250g (8 oz) cherry tomatoes halved for color and tang
– 2 avocados cut into large pieces for creamy, healthy fats
– 200g (7 oz) creamy blue cheese such as gorgonzola or roquefort (crumbled) for bold, tangy punch
– 2 tbsp finely chopped chives (optional) for fresh, oniony twist
– 1 tbsp Dijon mustard for dressing sharpness
– 5 tbsp extra virgin olive oil for dressing base
– 5 tbsp apple cider vinegar (or substitute with white wine or red wine vinegar) for acidity
– 3/4 tsp salt for seasoning the dressing
– 1/4 tsp black pepper for heat in the dressing
– 2 tbsp very finely minced shallot for subtle onion flavor in dressing
– 1/2 tsp white sugar for mellowing dressing tang
Instructions
1- Prepare the dressing by combining all ingredients in a jar and shaking until thick and creamy.
2- Poach the chicken breast by placing it in boiling water, turning off the heat, and covering for 20 minutes. Allow it to cool, then dice into cubes and toss with 1/4 tsp salt, 1/4 tsp black pepper, and 2 tablespoons of the dressing. (If you’re curious about perfect poached chicken, check out this helpful guide for more tips.)
3- Cook the 200g (7 oz) bacon strips in a cold non-stick pan over medium-high heat until golden and crisp on both sides. Drain and chop into pieces.
4- Assemble the salad by spreading the 12 cups chopped cos or romaine lettuce on a large platter. Arrange the chicken, 2 avocados cut into large pieces, the tomatoes (either 2 large cut into wedges or 250g (8 oz) cherry tomatoes halved), bacon pieces, and 4 quartered boiled eggs in neat rows. Crumble the 200g (7 oz) creamy blue cheese over the top and sprinkle with 2 tbsp finely chopped chives if desired.
5- Serve the salad with the dressing on the side for individuals to add as preferred.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use creamy blue cheese like gorgonzola or roquefort for authentic flavor; milder cheeses such as feta can substitute.
🥓 Cook bacon strips whole before chopping for easier handling and less mess.
🥗 Serve dressing on the side to keep lettuce crisp and allow customization of amount.
- Prep Time: 15 minutes
- chicken cooling time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching and assembling
- Cuisine: American
- Diet: Not specified
Nutrition
- Serving Size: 1 serving
- Calories: 706
- Sugar: 5 grams
- Sodium: 1821 mg
- Fat: 52 grams
- Saturated Fat: 16 grams
- Trans Fat: 0.1 grams
- Carbohydrates: 15 grams
- Fiber: 7 grams
- Protein: 46 grams
- Cholesterol: 133 mg