8 ounces (230 grams) boneless, skinless free-range chicken breast
2 teaspoons extra virgin olive oil
1 ounce (28 grams) chopped garlic
pinch salt
pinch black pepper |  | 3 hearts romaine lettuce chopped
2 lemons juiced
2 ripe avocados, halved and scooped from skins with a spoon, then 1 inch (2.5 centimeter) diced
2 vine ripe tomatoes, seeded and 1 inch diced
1 red onion, chopped
2 cups (270 grams) blue cheese crumbled
2 tablespoons extra virgin olive oil
pinch salt
pinch black pepper |
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- Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, chopped garlic, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Look for some browning. Remove from heat and let rest for 5 minutes.
- In a small pot, cover eggs with cold water and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. 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 the 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 prevent 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 crumbled blue cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.
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