Hearty American salad with grilled chicken, bacon, avocado, blue cheese, and eggs over crisp greens with ranch.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts
02 - 4 slices bacon
→ Vegetables & Greens
03 - 6 cups mixed salad greens (romaine, iceberg, or arugula)
04 - 1 large avocado, diced
05 - 2 medium tomatoes, diced
06 - 1/2 small red onion, thinly sliced
→ Dairy & Eggs
07 - 4 large eggs
08 - 3 ounces blue cheese, crumbled
→ Dressing
09 - 1/2 cup ranch dressing
→ Seasonings & Oil
10 - 1 tablespoon olive oil
11 - Salt and freshly ground black pepper to taste
# Directions:
01 - Preheat a grill or grill pan over medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6 to 7 minutes per side until fully cooked through. Allow to rest for 2 minutes, then slice thinly.
02 - While chicken cooks, place bacon in a skillet over medium heat and cook until crisp, approximately 8 to 10 minutes. Drain on paper towels and chop into bite-sized pieces.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 to 9 minutes. Transfer to cold running water to cool, then peel and quarter.
04 - Arrange salad greens evenly in a large serving bowl or divide among 4 individual bowls.
05 - Neatly arrange grilled chicken slices, bacon pieces, diced avocado, diced tomatoes, red onion slices, crumbled blue cheese, and egg quarters in distinct rows or sections over the greens.
06 - Drizzle with ranch dressing immediately before serving, or present dressing on the side to allow individual preference.
