°6 ounces bacon (6 strips), shredded and tossed
°1 medium head romaine lettuce 5 cups, chopped, washed and dried
°2 cooked chicken breasts from cooked chicken
°2 boiled eggs
°1 large avocado, sliced
°1 c cherry tomatoes, halv
°1/2 cup finely chopped red onion
°1/2 c crumbl blue cheese (or feta cheese)
°2 tsp finely chop parsley
°3 tsp balsamic vinegar
°1 tsp Dijon mustard
°1 garlic clove, pressed or finely minced
°1/3 cup extra virgin olive oil
°1/4 teaspoon salt
°1/8 teaspoon black pepper
* Directions :
Fry chopped bacon on a skillet until browned and crunchy (5 minutes), then transfer to a plate lined with a paper towel to cool.
Cook 2 hard-boiled eggs, peel and quarter, chop, rinse, and squeeze dry romaine lettuce and arrange on a plate.
Arrange the rest of the salad ingredients (chicken, eggs, avocado, tomatoes, onions, blue cheese, and bacon) in rows over the salad and sprinkle finely chopped parsley over the salad, transferring the dressing ingredients to a mason jar and shaking it for free.
Drizzle on salad only before serve or let guests adding their own dress to taste.