1. Process 1/2 cup blue cheese, the olive oil, vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor until well combined.
2. Cook the bacon in a skillet over medium high heat until crisp, about 6 minutes. Transfer the bacon bits to a paper towel to drain. Pour off all but 1 tablespoon fat.
3. Season the chicken with salt and pepper. Cook the chicken in the bacon fat over medium high heat until golden brown and cooked through, 2 to 4 minutes. Transfer to a plate to cool slightly.
4. In a large bowl combine the lettuce, tomatoes, remaining 1/2 cup cheese, cooled chicken, and the dressing. Divide between plates. Top each salad with some of the bacon bits, avocado, and eggs.
Be sure to wash and dry your romaine well. Washing will remove grit and bugs. Drying will allow the dressing to adhere to the lettuce and not sink to the bottom of the bowl.
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 618 (73%)|
|Amt Per Serving||% DV|
|Total Fat 68.7g||92 %|
|Saturated Fat 20.3g||101 %|
|Monounsaturated Fat 35.4g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 271.7mg||84 %|
|Sodium 1059.6mg||37 %|
|Potassium 1405.9mg||37 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 7g|
|Protein 42g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 842
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