3slicesnitrate-free turkey baconbest brands are Applegate or Trader Joe's
8cupscoarsely chopped romaine lettuce*
2largehard-boiled eggschilled and quartered
1cupchopped cooked chicken breast or shredded rotisserie chicken
1/3cupdiced peeled avocado
2largegarden fresh tomatoescut into wedges
1/4cupcrumbled blue cheese
For the avocado dressing:
1/2cupdiced peeled avocado
2tablespoonsextra virgin olive oil
1tablespoonfresh lemon juice
1/4teaspoonsalt
1/4teaspoonpepper
1garlic clovechopped
3tablespoonswater + more as needed for desired consistency
Instructions
Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan to cool and once cooled, dice.
While bacon is cooking; prepare dressing by combining all 7 dressing ingredients in a food processor or blender; process until smooth.
Arrange 2 cups romaine on each of 4 plates. Divide bacon, eggs, chicken, avocado, tomatoes and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad. Alternatively, you can toss all ingredients in a large salad bowl and then evenly divide into 4 servings and drizzle about 3 tablespoons dressing over each salad.
Notes
*Feel free to use a mixture of your favorite greens, such as 4 cups romaine with 4 cups baby spinach. My rule of thumb for serving salad is 2 heaping cups of chopped greens per person. **Avocado dressing from Cooking Light.