Chicken Salad Recipe

Prepare produce

Wash and thoroughly dry romaine lettuce, then chop or tear into bite-size pieces and place in a large salad bowl. Slice tomato into wedges or rounds (about 1 cup). Peel, pit and slice the avocado just before assembling to avoid browning. Thinly slice 1/4 cup red onion and slice 3/4 cup cucumber. Peel and halve (or quarter) two hard-boiled eggs and set aside.

Season the chicken

Pat 1 lb chicken dry with paper towels. Rub with 1 tablespoon olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika (optional). Let rest 5 minutes to absorb seasoning.

Grill or pan-fry the chicken

Option A - Grill: Preheat grill to medium-high (about 400°F/200°C). Grill chicken 5–7 minutes per side (thicker pieces may need longer) until internal temperature reaches 165°F (74°C). Option B - Pan-fry: Heat a skillet over medium-high heat with a drizzle of oil. Cook chicken 5–7 minutes per side until golden and cooked through to 165°F (74°C). Rest cooked chicken 5 minutes, then slice thinly or chop into bite-size pieces.

Cook the bacon

In a skillet over medium heat, cook 4 slices of bacon until crisp, turning occasionally, about 6–8 minutes. Transfer to a paper towel–lined plate to drain and cool, then crumble into small pieces.

Measure out 1/2 cup shredded cheddar cheese and set aside.

Make the dressing

In a small jar or bowl, combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar (or lemon juice), 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple), 1/4 tsp salt and 1/4 tsp black pepper. Shake or whisk vigorously until emulsified. Taste and adjust acidity or seasoning as desired.

Assemble the salad: Add the chopped romaine to the large bowl with the prepared tomato, cucumber and red onion. Gently toss with about half the dressing to coat (add more as needed—reserve some dressing if serving later).

Arrange or mix in the sliced chicken, crumbled bacon, shredded cheddar and hard-boiled eggs. Add the avocado slices on top and squeeze the optional 1/2 tablespoon fresh lemon juice over the avocado to slow browning. Sprinkle chopped parsley if using.

Serve: Offer remaining dressing on the side. Serve immediately so avocado stays fresh and bacon remains crisp.