Description

A hearty and colorful American salad featuring rows of chicken, bacon, eggs, avocado, and blue cheese served on a bed of greens with a tangy vinaigrette.

Ingredients

6 cups mixed salad greens (romaine, watercress, endive)
2 cups cooked chicken breast, diced
4 slices bacon, cooked and crumbled
2 hard-boiled eggs, peeled and chopped
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
2 tbsp chopped chives (optional)
1/4 cup red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/2 cup olive oil
Salt and pepper to taste

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Instructions

In a small bowl, whisk together red wine vinegar, Dijon mustard, garlic, salt, and pepper. Slowly whisk in olive oil until emulsified. Set aside.
Arrange salad greens evenly on a large platter or individual plates.
Neatly arrange rows of chicken, bacon, eggs, avocado, tomatoes, and blue cheese over the greens.
Sprinkle with chopped chives if using.
Drizzle with the prepared vinaigrette just before serving or serve the dressing on the side.

Notes

Use rotisserie chicken for convenience.
Swap blue cheese for feta or cheddar if preferred.
Add grilled corn or cucumber for extra crunch.