Description
A vibrant and hearty American classic salad featuring tender chicken, creamy avocado, eggs, tomatoes, roasted turkey strips, blue cheese, and a tangy Dijon vinaigrette.
Ingredients
14 ounces chicken breast (about 2 pieces)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 hard-boiled eggs, quartered
12 cups romaine lettuce, chopped
2 large tomatoes, cut into wedges and halved
2 avocados, cut into large pieces
7 ounces blue cheese, crumbled
2 tablespoons finely chopped chives
1 cup roasted turkey strips
1 tablespoon Dijon mustard
5 tablespoons extra virgin olive oil
5 tablespoons apple cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely minced shallot
1/2 teaspoon sugar
Instructions
1. In a small jar or bowl, combine Dijon mustard, olive oil, apple cider vinegar, salt, pepper, minced shallot, and sugar. Shake or whisk until the dressing is well blended. Set aside.
2. Place the chicken breasts in a saucepan and cover with water. Bring to a gentle simmer and cook for about 15–20 minutes, or until the chicken is fully cooked. Remove and let it cool to room temperature. Cut the chicken into small cubes and toss with a few tablespoons of the prepared dressing, salt, and pepper.
3. Prepare the roasted turkey strips by heating them in a skillet over medium heat until lightly crisp. Let them cool and chop into bite-size pieces.
4. Spread the chopped romaine lettuce across a large serving platter.
5. Arrange rows of toppings over the lettuce: eggs, turkey pieces, avocado, tomatoes, and seasoned chicken.
6. Sprinkle crumbled blue cheese and chopped chives over the top.
7. Serve the salad with the dressing on the side so each person can add their preferred amount.
Notes
Use ripe avocados for the best creamy texture.
The chicken can be cooked ahead of time and chilled.
Serve dressing on the side to keep the lettuce crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Healthy Salad Recipes
- Method: Stovetop
- Cuisine: American