Ingredients Jump to Instructions ↓

  1. 2 chicken breasts, skinless and boneless Drizzle of olive oil Essence, recipe follows

  2. 1/2 pound raw bacon, diced

  3. 1/2 cup extra-virgin olive oil Juice from one fresh lemon

  4. 1/2 pound Maytag Blue cheese Salt Freshly ground black pepper

  5. 1 avocado , peeled and pitted

  6. 1 Beefsteak tomato, peeled, seeded and small diced

  7. 2 hard boiled eggs

  8. 2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

  9. 2 1/2 tablespoon paprika

  10. 2 tablespoons salt

  11. 2 tablespoons garlic powder

  12. 1 tablespoon black pepper

  13. 1 tablespoon onion powder

  14. 1 tablespoon cayenne pepper

  15. 1 tablespoon dried oregano

  16. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the grill . Season the chicken breast with olive oil and Essence. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper. In a large bowl, toss the lettuce with the dressing . Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese , bacon and eggs. Serve immediately. Combine all ingredients thoroughly. Yield: 2/3 cup


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