Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Dressing
Method
Salad Preparation
- 1
Prepare the Greens
Wash the romaine lettuce and spinach thoroughly under cold water. Pat dry with a kitchen towel or use a salad spinner to remove excess water. Chop the romaine into bite-sized pieces and place it in a large salad bowl. Add the spinach.
- 2
Slice the Vegetables
Cut the cherry tomatoes in half and add them to the salad bowl. Peel and slice the cucumber into thin rounds, then add to the bowl. Cut the avocado in half, remove the pit, scoop out the flesh, and slice it into cubes before adding it to the salad.
Adding Proteins and Cheese
- 3
- 4
- 5
Add Toppings
Once the proteins are prepared, add the cooked chicken, crumbled bacon, sliced hard-boiled eggs, and blue cheese crumbles on top of the salad base.
Dressing Preparation
- 6
Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey until well combined. Season with salt and black pepper to taste.
Finish and Serve
- 7
Toss the Salad
Drizzle the dressing over the assembled salad and toss gently to combine all ingredients evenly. Adjust seasoning if necessary.
- 8
Serve
Serve immediately in individual bowls or plates, garnishing with additional blue cheese if desired.