Begin by preheating the oven to 425 degrees Fahrenheit and taking the bacon out of the fridge (to allow it to come to room temperature for more even cooking).
Season your chicken breast with salt and pepper and place skin side up on a baking sheet. Once the oven is preheated, place on a rack in the middle of the oven and bake for about 30 minutes. There are multiple ways to check if your chicken is done. I do this by either taking the temperature of the thickest part (It’s done at 160 degrees Fahrenheit) or cutting a small incision in the thickest part of the chicken and checking the color. If the meat is white it's done. If it has a pinkish hue, it needs to cook for a few more minutes. Then remove from oven and let rest for 5-10 minutes.
While your chicken is cooking, make the hardboiled eggs. Place your eggs in a pot with enough water to cover them. Bring to a boil and boil for about 8 minutes. Make sure you add the eggs with the cool water at the beginning so their temperature increases gradually. If you add the eggs to boiling water, the dramatic temperature change can cause them to crack. Once done remove eggs and allow them to cool.
Then, lay the bacon strips out on a cold pan so they are not crowded or overlapping. Heat the pan over medium heat and cook for about 8 - 12 minutes, flipping occasionally, till golden brown and lightly crisp. Then remove from pan and set aside.
Next make the dressing. Place all the dressing ingredients in a food processor or blender and blend till pureed and creamy. If you don’t have a food processor or blender, combine ingredients in a jar and shake vigorously.
Now it's time to assemble your salads! Chop your chicken into cube like pieces, chop up your bacon, peal and slice your hardboiled eggs, and season the eggs with salt and pepper. Now divide the lettuce, chicken, bacon, eggs, tomatoes, and blue cheese among three bowls or Tupperware. If you are eating the salads now chop up the avocado, salt it, and distribute amongst the salads, serve and enjoy!
If bringing them togo later, chop a piece of avocado off (leaving the skin on and salting the exposed green part) right before you leave the house and throw in the salad. Wait to chop up the avocado till write before you eat it, otherwise it will go bad.
0 servings