°Cup of Chicken Salad °6 oz. bacon (6 pieces), minced and roasted °1 medium romaine lettuce head °2 cooked chicken breasts from a cook chicken °2 eggs °1 avocado, sliced °1 c cherry tomatoes, halved °1/2 c cut red onion °1/2 c blue cheese (or feta cheese) °2 tablespoons finely chopped parsley +cup sauce:
°3 tablespoons balsamic vinegar °1 tablespoon Dijon mustard °1 garlic clove, crushed or finely chopped °1/3 cup extra virgin olive oil
In a skillet, cook chopped bacon until golden brown and crispy, about 5 minutes, then transfer to a dish lined with paper towels to cool. 2 hard-boiled eggs, peeled and split into 4 pieces
Lettuce should be sliced, rinsed, dried, and drained on a tray. Over the salad, arrange the other salad components (chicken, eggs, avocado, tomato, onion, blue cheese, and bacon) in rows, then top with finely chopped parsley.
Pour the sauce ingredients into a mason jar and give it a good shake. Drizzle the dressing over the salad right before serving, or let guests add their own dressing to their liking.