Layered greens with chicken, bacon, avocado, tomatoes, eggs, and tangy blue cheese in a classic vinaigrette.
# 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, diced
04 - 4 slices bacon, crisp cooked 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
# Directions:
01 - Arrange chopped romaine and iceberg lettuces evenly in a large salad bowl or platter.
02 - Neatly arrange diced chicken, crumbled bacon, quartered eggs, sliced avocado, diced tomatoes, and crumbled blue cheese in rows over the lettuce base.
03 - In a small bowl, combine red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper; gradually whisk in olive oil until emulsified.
04 - Drizzle the vinaigrette evenly over the salad just before serving, or serve it on the side.
05 - Sprinkle fresh chopped chives over the salad for garnish.
06 - Serve immediately allowing guests to toss or enjoy the layered presentation.
