Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) paprika
- 1/2 teaspoon (2.5g) garlic powder
- 1/4 teaspoon (1.25g) black pepper
- 1/4 teaspoon (1.25g) salt
- 6 slices bacon (about 6 oz / 170g), preferably thick-cut
- 1 head romaine lettuce, chopped (about 8 cups)
- 1 head iceberg lettuce, chopped (about 4 cups)
- 2 medium tomatoes, diced
- 2 hard-boiled eggs, peeled and chopped
- 2 avocados, pitted, peeled, and diced
- 4 oz (113g) blue cheese, crumbled (Roquefort or Gorgonzola work well)
- 1/2 cup (about 2 oz/57g) crumbled cooked bacon (from above)
- 1/4 cup (about 1 oz/28g) chopped fresh chives (optional, for garnish)
- 1/4 cup (60ml) red wine vinegar
- 3/4 cup (180ml) olive oil
- 1 tablespoon (15ml) Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon (2.5g) dried oregano
- 1/4 teaspoon (1.25g) salt, or to taste
- 1/4 teaspoon (1.25g) black pepper, or to taste
Instructions:
- Prepare the Chicken: Marinate, then grill. Ensure the chicken is cooked through to an internal temperature of 165°F (74°C). Let rest, then dice.
- Cook the Bacon: Fry until crispy. Drain on paper towels. Once cooled, crumble.
- Prepare the Dressing: Whisk together all vinaigrette ingredients in a bowl or shake in a jar. Taste and adjust seasoning.
- Assemble the Salad: In a large bowl, combine romaine and iceberg lettuce. Arrange chicken, bacon, tomatoes, eggs, avocado, and blue cheese attractively on top of the lettuce.
- Dress and Serve: Drizzle the vinaigrette over the salad just before serving. Garnish with fresh chives (if using). Serve immediately.