Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 2 Boneless skinless chicken breasts - - (8 oz ea) 2 teaspoons 10ml Extra-virgin olive oil - plus 2 tablespoons 30ml Extra-virgin olive oil 1 teaspoon 5ml Poultry seasoning Salt - to taste Freshly-ground black pepper - to taste 4 Eggs (large) 8 Bacon - chopped 1/2" pieces 3 Romaine lettuce hearts 2 Lemons - juiced 2 Ripe avocados - halved, scooped From skins with a spoon, then diced 2 Vine ripe tomatoes - seeded, diced 1 Red onion - chopped 2 cups 474ml White cheddar or Monterey Jack - shredded = (or blue cheese crumbled)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


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