Ingredients
6
6 servings
- •6 slices bacon
- •3 eggs
- •1 head iceberg lettuce, shredded
- •3 cups chopped, cooked chicken meat
- •2 tomatoes, seeded and chopped
- •0.75 cup blue cheese, crumbled
- •3 green onions, chopped
- •1 avocado - peeled, pitted and diced
- •1 (8 ounce) bottle Ranch-style salad dressing
Instructions
- Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
- While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
- Divide shredded lettuce among individual plates. Top with rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado.
- Drizzle with dressing.
Nutritional Facts
Per 6 servings
- Calories: 525
- Carbohydrate: 10g
- Fat: 40g
- Fiber: 4g
- Protein: 32g
- Sugar: 5g
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