For a Fresh Twist: Salad can also be arranged on a serving platter. Place lettuce onto the center of a platter, arrange the chicken, avocado, tomatoes and egg in rows on either side of the lettuce. Sprinkle with bacon and blue cheese and drizzle with dressing.
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves
1/8 teaspoon salt
8 strips bacon, cut into 1-inch strips
½ cup extra-virgin olive oil
¼ cupFisher® Whole Almonds
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 tablespoon reserved bacon fat
2 medium heads romaine or 1 head iceberg lettuce
1 large avocado, cut into 1-inch cubes
1 pint cherry tomatoes, halved
4 large eggs, hardboiled, coarsely chopped
4 ounces blue cheese
½ cupFisher® Walnut Halves & Pieces, toasted and chopped
chicken breasts and bacon: Heat a
medium skillet and add the oil. When the
oil is very hot, season the chicken breasts with salt and add them to the
skillet. Cover and cook for 15 to 20 minutes, turning every 4 minutes until
internal temperature reaches 165°F. Reduce the heat to medium-low if the
chicken is browning too quickly. Remove the chicken from the skillet and place on
a flat surface to rest. Pour the excess oil from the pan and add the bacon.
Cook the bacon over medium heat until crispy, 5 to 8 minutes. Reserve the bacon
grease. Keep the bacon and chicken warm.
dressing: In the bowl of the food
processor, blend the olive oil, almonds, mustard, red wine vinegar, and
oregano. Add the reserved bacon grease. Taste for seasoning.
the salads: Cut the romaine into 1-inch
slices and place one quarter on each of four plates. Slice the chicken and
arrange a few slices in a row on top of each of the four plates. Make a row
each of avocado, tomato and chopped egg with a drizzle of dressing. Add the
warm bacon and sprinkle with the blue cheese and walnuts. Top with any
remaining dressing. Serve immediately.