Ingredients:
- 450 g grilled chicken breast, cubed
- 4 large hard-boiled eggs, peeled and quartered
- 170 g thick-cut bacon, fried until crisp
- 200 g large ripe avocado, diced
- 150 g cherry tomatoes, halved
- 50 g blue cheese crumbles
- 300 g chopped Romaine lettuce
- 80 ml extra virgin olive oil
- 30 ml red wine vinegar
- 15 g Dijon mustard
- 15 ml fresh lemon juice
- 5 g garlic, minced
- 3 g salt
- 1 g black pepper
Instructions:
- Cook the bacon until the fat renders and the edges are mahogany-colored and shattering.
- Grill the chicken breasts until the internal temperature reaches 165°F (74°C) and let them rest for 5 minutes before cubing.
- In a small bowl or jar, combine the Dijon mustard, red wine vinegar, lemon juice, and garlic. Whisk in the olive oil until creamy. Season with salt and pepper.
- Lay the chopped Romaine lettuce as a flat bed on your platter and arrange the other ingredients in neat, parallel rows on top.
- Drizzle the dressing evenly across the rows.