Salad
Serves 420 mins prep30 mins cook
A colorful and delicious salad featuring romaine lettuce, red onions, cherry tomatoes, avocado, eggs, bacon, cilantro, and blue cheese, paired with a homemade dressing of olive oil, red wine vinegar, dijon mustard, honey, garlic, lemon juice, salt, and pepper. The chicken breast is seasoned and cooked to perfection, adding a hearty element to this refreshing dish.
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What you need
Instructions
1: Season chicken breast with olive oil, salt, pepper, onion powder, and garlic powder on both sides. 2: Add chicken to a pan with 1 Tbsp olive oil and cook on medium heat for 4-5 minutes on each side. Cover and cook until internal temperature reaches 165°F. 3: Create the dressing by mixing olive oil, red wine vinegar, dijon mustard, honey, garlic, lemon juice, salt, and ground black pepper together. Place in the fridge to chill. 4: Chop the lettuce and vegetables. 5: Boil water in a large pot and add eggs. Reduce heat to a gentle boil and cook for 14 minutes. 6: Remove eggs and place in a bowl with ice water for about 15 minutes. 7: Cook bacon in a pan according to package directions. 8: Once eggs are done, peel and cut into fourths. 9: In a bowl, add lettuce and mix with dressing. Then add tomatoes, onions, avocado, sliced chicken, eggs, and chopped bacon. 10: Top with blue cheese, cilantro, and more dressing, and enjoy!View original recipe