Ingredients:

  • 6 oz (170g) cooked chicken breast, grilled or baked, diced
  • 4 slices bacon, cooked crispy and crumbled
  • 2 large eggs, hard-boiled, peeled and quartered
  • 1 avocado, pitted, peeled, and diced
  • 2 oz (55g) blue cheese, crumbled
  • 1 cup (85g) chopped romaine lettuce
  • ½ cup (75g) chopped iceberg lettuce
  • ¼ cup (20g) chopped fresh chives
  • 1/4 cup (30g) cherry tomatoes, halved
  • 4 tablespoons (60ml) mayonnaise (full-fat)
  • 2 tablespoons (30ml) sour cream or plain Greek yogurt
  • 2 tablespoons (30ml) blue cheese, crumbled
  • 1 tablespoon (15ml) lemon juice or white wine vinegar
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), blue cheese, lemon juice (or vinegar), and garlic powder. Season with salt and pepper to taste. Set aside.
  2. Cook bacon in a frying pan until crispy. Drain on paper towels and crumble. If using raw chicken, grill or bake until cooked through (internal temperature 165°F/74°C). Let cool slightly and dice. Alternatively, use pre-cooked bacon or chicken for speed.
  3. Chop romaine lettuce and iceberg lettuce. Dice avocado, hard-boiled eggs, and cherry tomatoes. Chop fresh chives. Crumble blue cheese.
  4. In a large bowl, combine romaine lettuce and iceberg lettuce. Arrange chicken, bacon, eggs, avocado, blue cheese, chives, and cherry tomatoes on top.
  5. Drizzle with blue cheese dressing just before serving.