Ingredients
Scale
- 6 cups mixed greens (such as romaine and spinach)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup cooked chicken breast, diced
- 1/2 cup crumbled blue cheese
- 4 strips bacon, cooked and crumbled
- 2 hard-boiled eggs, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Ingredients – Start by gathering all your ingredients. Wash and dry the mixed greens thoroughly, halve the cherry tomatoes, dice the avocado, and chop the cooked chicken into bite-sized pieces. Cook the bacon until crispy and crumble it. Boil the eggs, cool them, and chop them up.
- Step 2: Make the Dressing – In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper to taste.
- Step 3: Assemble the Salad – In a large bowl or on a serving platter, layer the mixed greens as the base. Artfully arrange the cherry tomatoes, avocado, chicken, blue cheese, crumbled bacon, and chopped eggs on top.
- Step 4: Serve and Enjoy – Drizzle the dressing over the salad just before serving. Toss gently to combine and serve immediately.
Notes
Choosing the Right Greens – Experiment with different greens like spinach or arugula for unique flavors.
Cooking the Chicken – Grilled or roasted chicken works best; leftover rotisserie chicken is a convenient option.
Storing Leftovers – Store each component separately to maintain freshness; salad lasts up to three days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 180mg