From the Cook
From the Cook
1/3
Instructions
1
Divide the greens between (4) large plates and top with the chicken, bacon, hard boiled eggs, cherry tomatoes, cucumber, avocado and bleu cheese.
2
Drizzle each salad with red wine vinaigrette and serve immediately. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Brine Your Chicken Breasts 🍗Soak chicken breasts in a saltwater solution for 30 minutes before cooking to ensure juicy, tender meat that won't dry out during cooking.
- Time Your Avocado Addition ⏰Add avocado slices just before serving to prevent browning and maintain their creamy texture and vibrant appearance.
- Render Bacon Slowly for Extra Crunch 🥓Cook bacon at medium heat and reserve the rendered fat to whisk into your red wine vinaigrette for rich, deeper flavor.
- Chill Your Components Separately ❄️Keep all salad ingredients cold until assembly, then dress the lettuce base last to prevent sogginess while maintaining maximum freshness.
- Emulsify Your Vinaigrette Properly 🥣Whisk mustard with vinegar first, then slowly drizzle in oil while whisking constantly to create a stable emulsion that coats ingredients evenly.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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