Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 boneless, skinless chicken breast
- Kosher salt to taste
- Ground black pepper to taste
- 6 strips turkey bacon, chopped
- 3 large eggs
- 3 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1 green onion, chopped
- 1/2 cup crumbled blue cheese
- 1 avocado, sliced
- 6 tablespoons balsamic vinaigrette
Instructions
- Heat olive oil in a non-stick pan over medium heat.
- Season the chicken breast with kosher salt and black pepper on both sides.
- Cook chicken for 7-8 minutes per side until reaching 165 degrees Fahrenheit.
- Fry the chopped turkey bacon in the same pan for ten minutes until golden and crisp.
- Boil eggs in a separate pot of water for ten minutes, then peel and slice into halves.
- Combine chopped lettuce, tomatoes, green onion, and blue cheese in a large mixing bowl.
- Slice the cooked chicken and fresh avocado into strips.
- Arrange chicken, avocado, hard-boiled eggs, and turkey bacon on top of the salad base.
- Drizzle with balsamic vinaigrette immediately before serving.
Notes
- Ensure you season the chicken before adding it to the pan to maximize flavor depth.
- For the best texture, add the balsamic vinaigrette just before serving to keep the lettuce crisp.
- Prep Time: 15
- Cook Time: 15
- Category: Chicken
- Method: Stovetop
- Cuisine: American