Salad without dressing - 2578 caloriesSalad with dressing - 3553 calories
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Salad
Cuisine: American
Servings: 1salad
Calories: 3553kcal
Author: Patty K-P
Ingredients
Salad
4large eggs
12ouncesskinless, boneless chicken breast
2teaspoons Kosher salt (long and wide strips)
Lemon zest
Juice of 1 lemon
2bay leaves
2sprigs thyme
1tablespoonblack peppercorns
2heads romaine lettuce, chopped
2avocados, chopped
2vine-ripened tomatoes, chopped
8slicesbacon, cooked and chopped
1/2poundcooked ham steak, chopped
4ouncescrumbled blue cheese
Dressing
1/2cupextra virgin olive oil
2tablespooons red wine vinegar
2teaspoonsfreshly squeezed lemon juice
1teaspoonworcestershire sauce
1teaspoonDijon mustard
1garlic clove, minced
Salt, pepper, and sugar to taste
Instructions
Salad
Place eggs in a medium sauce pan and fill with enough water to cover the eggs with 1/2-inch of water. Bring to a boil over medium-high heat. Cover and off the heat. Let sit for 14 minutes. Transfer the eggs to an ice water bath to cool. Peel, pat dry, and cut into halves.
In a large sauce pan, add the chicken, salt, lemon zest, lemon juice, bay leaves, thyme, and peppercorns. Bring to a low simmer over medium heat. Allow to simmer until chicken is cooked through, registering 160°F at the thickest part. Transfer chicken to a cutting board and allow to rest for 5 minutes. Cut into cubes.
In a large serving bowl, add the lettuce. Top with avocados, tomatoes, bacon, ham, eggs, chicken, and blue cheese. Drizzle on the dressing and serve immediately.
Dressing
In a small bowl, whisk together the oil, vinegar, lemon juice, worcestershire sauce, mustard, and garlic. Season with salt, pepper and sugar to taste.