½ head of iceberg lettuce
3 slices of bacon
1 ripe avocado, peeled, and cut into ½-inch pieces
½ rotisserie chicken or turkey breast diced into bite sized pieces
1 tomato, seeded and chopped
1 hard-boiled large egg, grated
½ cup Blue Cheese Dressing
Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside. Slice iceberg into two wedges. Wash and dry. To compose the salad, arrange the chicken or turkey, the bacon, the tomato, and the avocado decoratively over the wedges and garnish the salad with the grated egg. Drizzle with Blue Cheese Dressing and enjoy! Makes 2 servings.
steamed artichokes
2 days ago
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