Ingredients
2 boneless, skinless chicken breasts about 1 lb or 450g
4 slices bacon 120g
1 medium avocado, diced 150g
½ cup cherry tomatoes, halved 100g
2 hard-boiled eggs, diced
½ cup blue cheese, crumbled 50g
6 cups mixed salad greens 180g
Blue Cheese Dressing Ingredients
⅓ cup sour cream 80ml
¼ cup mayonnaise 60ml
¼ cup blue cheese, crumbled 25g
1 tablespoon white wine vinegar 15ml
¼ teaspoon garlic powder
4 slices bacon 120g
1 medium avocado, diced 150g
½ cup cherry tomatoes, halved 100g
2 hard-boiled eggs, diced
½ cup blue cheese, crumbled 50g
6 cups mixed salad greens 180g
Blue Cheese Dressing Ingredients
⅓ cup sour cream 80ml
¼ cup mayonnaise 60ml
¼ cup blue cheese, crumbled 25g
1 tablespoon white wine vinegar 15ml
¼ teaspoon garlic powder
Instructions
1.Begin by heating a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper, and place them on the grill. Cook for 7-8 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for a few minutes before dicing it into bite-sized pieces.
2.While the chicken is cooking, place the bacon slices in a pan over medium heat. Cook until crispy, which should take about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain and cool, then chop into small pieces.
3.To prepare the blue cheese dressing, combine sour cream, mayonnaise, crumbled blue cheese, white wine vinegar, and garlic powder in a small bowl. Whisk together until smooth and creamy. Season with salt and pepper to taste.
4.In a large serving bowl, arrange the mixed salad greens. Top with the diced chicken, crispy bacon, diced avocado, halved cherry tomatoes, diced hard-boiled eggs, and crumbled blue cheese.
5.Drizzle the blue cheese dressing over the salad just before serving, or serve it on the side for individuals to add according to their preference.
2.While the chicken is cooking, place the bacon slices in a pan over medium heat. Cook until crispy, which should take about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain and cool, then chop into small pieces.
3.To prepare the blue cheese dressing, combine sour cream, mayonnaise, crumbled blue cheese, white wine vinegar, and garlic powder in a small bowl. Whisk together until smooth and creamy. Season with salt and pepper to taste.
4.In a large serving bowl, arrange the mixed salad greens. Top with the diced chicken, crispy bacon, diced avocado, halved cherry tomatoes, diced hard-boiled eggs, and crumbled blue cheese.
5.Drizzle the blue cheese dressing over the salad just before serving, or serve it on the side for individuals to add according to their preference.