Yields: 2 large entree salads or 4 side salads
Ingredients
2 boneless skinless chicken breasts
2 teaspoons of your favorite TAO extra virgin olive oil
3 cups romaine lettuce, chopped into bite-sized pieces
1 avocado, peeled and thinly sliced
2 eggs, hard-boiled, peeled and quartered
4 slices bacon, cooked and chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, peeled and thinly sliced
1/4 cup blue cheese crumbles
Honey Mustard Dressing
Dash of black pepper
1 1/2 tablespoons Dijon mustard
3 ounces TAO Honey Ginger Balsamic Vinegar
Directions
Add chicken breasts and preheat a grill or skillet over medium-high heat.
Coat the grill or skillet in extra virgin olive oil and cook chicken until thoroughly cooked 6-8 minutes.
Remove from the skillet or grill and set aside to rest and cool slightly. Once rested, slice into strips.
Layer salad ingredients on plates (romaine, avocado, eggs, bacon, tomatoes, red onion, and blue cheese) and top with chicken.
Combine honey mustard dressing ingredients in a bowl and whisk to combine. Shake to combine and drizzle over the salad when ready to serve.