6 Servings 40 min Cook
2 Tbsp Olive Oil
18 Oz Chicken Breast
3 Extra large Egg
6 Oz Turkey Bacon
1 Head, medium (6" dia) Lettuce
2 Medium whole (2-3/5" dia) Tomatoes
3/4 Cup, crumbled, not packed Blue Cheese
1 Fruit Avocados
3 Stalk Onions
1 Serving (2 tbsp) Ranch Dressing
Heat oil in a pan over medium-high heat.
Add chicken to the pan and cook for 7-10 minutes per side or until cooked through and no longer pink.
Let rest five minutes before chopping into bite sized pieces; set aside.
Place eggs in a saucepan and cover completely with cold water.
Bring water to a boil.
Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly browned and it has reached desired crispiness.
Drain, crumble and set aside.
Divide shredded lettuce among individual plates.
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado, and green onions in a row on top of the lettuce.
Drizzle with your favorite dressing and enjoy.
