Nutrition Facts

Instructions

• STEP 1

  Place eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.

  • 2 eggs

• STEP 2

  Heat a skillet over medium-low heat.

• STEP 3

  Slice chicken in half horizontally to form thin fillets. Season with salt and pepper.

  • ¾ lb chicken breasts, boneless skinless
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 4

  Cut bacon strips in half crosswise.

  • 2 strips bacon

• STEP 5

  Coat bottom of skillet with oil. Add chicken and bacon. Cook chicken until golden brown and no longer pink inside, 4-5 minutes per side. Cook bacon until crispy, 4-5 minutes per side. Transfer both to a plate lined with paper towels.

  • ½ tbsp virgin coconut oil

• STEP 6

  Peel and mince garlic. In a small bowl, prepare dressing by whisking together the garlic, olive oil, vinegar, Dijon, salt, and pepper. Set aside.

  • 1 clove garlic
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 7

  Wash lettuce and chop crosswise into 1 inch strips.

  • ½ head romaine lettuce

• STEP 8

  Wash and halve tomatoes.

  • ½ pint grape tomatoes

• STEP 9

  Scoop out the avocado flesh and medium dice.

  • ½ avocado

• STEP 10

  Cut chicken into cubes. Roughly chop bacon. Peel and roughly chop eggs.

• STEP 11

  To serve, arrange a bed of lettuce on a plate, then add tomatoes, avocado, chicken, bacon, eggs, and blue cheese in rows over top. Drizzle with dressing and enjoy!

  • ½ (4 oz) pkg crumbled blue cheese