Layered greens with grilled chicken, crispy bacon, ripe avocado, and blue cheese in red wine vinaigrette.
# Ingredient List:
→ 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 oz 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 Make It:
01 - Arrange the chopped romaine and iceberg lettuces in a large salad bowl or platter as the foundation.
02 - Neatly arrange the diced chicken, crumbled bacon, quartered eggs, sliced avocado, diced tomatoes, and crumbled blue cheese in rows on top of the lettuce base.
03 - In a small bowl, whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Gradually whisk in the olive oil until fully emulsified and smooth.
04 - Drizzle the vinaigrette evenly over the salad just before serving, or serve on the side in a separate container.
05 - Sprinkle fresh chives over the top for garnish. Serve immediately, allowing guests to toss the salad at the table or enjoy the traditional layered presentation.
