Ingredients
For the Dressing
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tbsp fresh lemon juice
1/2 tbsp honey
3/4 tsp Dijon mustard
2 cloves garlic, finely minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
For the Salad
6 cups chopped romaine lettuce, rinsed and dried
2 seasoned, roasted chicken breasts (sliced or chopped)
3 hard-boiled eggs (quartered, sliced, or chopped)
1 large avocado (sliced or chopped)
8 slices bacon, cooked until crispy, chopped
1 cup cherry or grape tomatoes, halved crosswise
1/2 cup thinly sliced red onion
4 ounces crumbled Roquefort or blue cheese
2 tbsp chopped chives
Kosher salt and freshly ground pepper, to taste
Instructions
1. Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, garlic, oregano, salt, and pepper.
Taste and adjust the seasoning as needed. Set aside.
2. Prepare the Salad Base
In a large salad bowl or platter, spread the chopped romaine lettuce evenly as the base.
3. Arrange the Toppings
Arrange the chicken, hard-boiled eggs, avocado, bacon, tomatoes, red onion, and blue cheese in neat rows or sections on top of the lettuce.
Sprinkle with chopped chives.
4. Serve with Dressing
Drizzle the prepared dressing over the salad just before serving, or serve it on the side for individual customization.
Finish with a sprinkle of kosher salt and freshly ground black pepper for extra flavor.
Tips
Customize It: Substitute grilled shrimp or steak for the chicken, or use feta cheese instead of Roquefort.
Meal Prep: Prep all the ingredients ahead of time and assemble just before serving.
Make It Lighter: Swap the dressing for a light balsamic vinaigrette or use yogurt-based ranch.
Prep Time: 15 minutes
Cook Time:
20 minutes (for chicken and bacon)
Total Time: 35 minutes