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“This classic salad has is toned down flavours of avacados, bacon, and bleu cheese is kicked up just slightly by red wine vinaigrette.”
10 salads

Ingredients Nutrition


  1. Season the chicken breasts with salt and pepper and roast to an internal temperature of 165 degrees Farenheit. Cool and remove from the bone. Cut the meat into 1/3 inch dice.
  2. Bake, Broil, or fry the bacon until crisp. Drain on absorbent paper and keep warm.
  3. Salad Assembly: For each serving toss 2 oz romaine with 1 fl oz vinaigrette. mound on a plate, top with 4 oz chicken, 2 oz tomato, 1 oz bleu cheese, 2 2/3 oz avocado, 1 oz green onions, and 2 bacon strips, crumbled.
  4. *Be sure to oil grill bars on grill prior to putting on chicken. Grill so marks from the bars appear as diamonds on the chicken. Cut the chicken at an angle to keep as much breast that has been grilled showing as possible and complimentary to the marks.

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