Enjoy a delicious and refreshing salad all year round, packed with chicken, bacon, cheese, and boiled eggs!
Ingredients :
8 cups romaine lettuce washed and chopped
4 hard boiled eggs peeled and quartered
1 large avocado pitted and sliced
1 cup cherry tomatoes halved
½ small red onion sliced
8 slices bacon cooked and crumbled
4 ounces crumbled blue cheese or feta cheese
2 boneless skinless chicken breasts 6 to 7 ounces each
1 teaspoon olive oil
1 teaspoon Cajun Seasoning or your favorite seasoning blend
⅔ cup mayonnaise
¼ cup sour cream
½ tablespoon dried parsley or 1 ½ teaspoons fresh
½ teaspoon dried dill or 1 ½ teaspoons fresh
¼ teaspoon onion powder
¼ teaspoon garlic powder
milk as needed
salt and black pepper to taste
Directions :
For the dressing, whisk together mayonnaise, sour cream, dried parsley, dried dill, onion powder, and garlic powder in a small bowl. Gradually add milk to reach the desired consistency. Season with salt and pepper, then refrigerate.
To hard boil eggs, place in a saucepan and cover with cold water 1-inch above the eggs. Bring to a rolling boil, cover, then remove from heat. Let stand for 15-17 minutes. Cool in ice water for 5 minutes, then peel and quarter.
To make the chicken, cut the breasts horizontally to make 4 cutlets. Toss the chicken with oil and seasoning. Preheat a non-stick skillet over medium-high heat. Add chicken and cook for 3 minutes per side or until cooked through. Rest for 5 minutes and then slice into strips.
Assembly: Place lettuce in the bottom of a large salad bowl. Top with eggs, avocado, tomatoes, onion, blue cheese, bacon, and, sliced chicken.
