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
Protein
Dressing
Method
Preparation
- 1
Prepare the Ingredients
Wash and chop the romaine lettuce and spinach into bite-sized pieces. Halve the cherry tomatoes and slice the avocado.
- 2
Cook the Bacon
In a frying pan over medium heat, cook the bacon until crispy. Once cooked, remove from the pan and place on a paper towel to drain excess fat.
- 3
Grill the Chicken
Season the chicken breasts with salt and pepper. Grill over medium-high heat for 6-7 minutes on each side until cooked through. Allow to rest before slicing.
- 4
Assembly
- 5
Combine the Salad
In a large bowl, combine the chopped romaine, spinach, cherry tomatoes, and avocado.
- 6
Add Protein
Top the salad with sliced grilled chicken, crumbled bacon, and sliced hard-boiled eggs.
- 7
Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.
- 8
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients.