Protein-packed American salad featuring grilled chicken, bacon, avocado, eggs, and blue cheese over fresh greens with ranch dressing.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts
02 - 4 slices bacon
→ Vegetables & Greens
03 - 6 cups mixed salad greens (romaine, iceberg, arugula)
04 - 1 large avocado, diced
05 - 2 medium tomatoes, diced
06 - 1/2 small red onion, thinly sliced
→ Dairy & Eggs
07 - 4 large eggs
08 - 3 oz blue cheese, crumbled
→ Dressing
09 - 1/2 cup ranch dressing
→ Pantry
10 - 1 tablespoon olive oil
11 - Salt and freshly ground black pepper to taste
# Cooking Steps:
01 - Preheat grill or grill pan over medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-7 minutes per side until fully cooked. Allow to rest, then slice thinly.
02 - While chicken cooks, place bacon slices in a skillet over medium heat and cook until crisp. Transfer to paper towels to drain and cool, then chop into bite-sized pieces.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8-9 minutes. Transfer to ice water bath, peel, and quarter.
04 - Arrange salad greens evenly in a large serving bowl or divide among 4 individual bowls.
05 - Neatly arrange grilled chicken, bacon, avocado, tomatoes, red onion, blue cheese, and egg quarters in rows or sections over the greens.
06 - Drizzle ranch dressing over salad just before serving, or present dressing on the side for individual preference.
