Ingredients Jump to Instructions ↓

  1. 2 boneless, skinless chicken breasts,

  2. 8 ounces each 2 teaspoons extra-virgin olive oil, plus

  3. 2 tablespoons extra-virgin olive oil

  4. 1 teaspoon poultry seasoning, eyeball it Salt and freshly ground black pepper

  5. 4 large eggs

  6. 8 sliced bacon, chopped into 1/2-inch pieces

  7. 3 hearts romaine lettuce

  8. 2 lemons, juiced

  9. 2 ripe avocados, halved and scooped from skins with a spoon, then diced

  10. 2 vine ripe tomatoes , seeded and diced

  11. 1 red onion, chopped

  12. 2 cups white cheddar or Monterey Jack , shredded (or blue cheese crumbled)

Instructions Jump to Ingredients ↑

  1. Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes. In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil , cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop. Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels. Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste. Toss diced avocados with juice of remaining 1/2 lemon , to retard browning. Halve chicken breasts and chop the meat. To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado , diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.


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