1. In a large bowl, mix Romaine and iceberg lettuces, chicken, bacon, tomato, and green onions.
2. In a small bowl, whisk vinegar and mustard until combined. Slowly whisk in olive oil. Pour 3/4 of the dressing over salad and mix well. Divide salad on 4 plates.
3. Sprinkle cheese and chopped eggs over salads. Arrange avocado slices on top; drizzle with remaining dressing.
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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 438 (84%)|
|Amt Per Serving||% DV|
|Total Fat 48.7g||65 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 64.9mg||20 %|
|Sodium 1043.3mg||36 %|
|Potassium 516.7mg||14 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 3.6g|
|Protein 14.6g||21 %|
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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: 524
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