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Ingredientes
- 2 x Boneless skinless chicken breasts Drizzle of extra virgin olive oil Bayou Blast see * Note
- 1/2 lb Raw bacon diced
- 1/2 c. Extra-virgin extra virgin olive oil Juice from one fresh lemon
- 1/2 lb Maytag Blue cheese Salt to taste Freshly-grnd black pepper to taste
- 1 x Avocado peeled, pitted
- 1 x Beefsteak tomato peeled, seeded, and small diced
- 2 x Hard-boiled Large eggs
- 2 x Bibb Lettuce heads washed, patted dry, and thinly sliced
Direcciones
- Preheat the grill.
- Season the chicken breast with extra virgin olive oil and Bayou Blast. Place the chicken on the grill and cook for 4 min on each side. Remove from the grill and small dice the chicken.
- In a skillet, over medium heat, render the bacon till crispy, about 6 to 8 min.
- In a mixing bowl, whisk the extra virgin olive oil and lemon juice together. Whisk in 1/4 lb. of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside.
- Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the Large eggs and season with salt and pepper.
- In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and Large eggs. Serve immedietly.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 298 | 83% |
| Total Fat 33.1g | 41% |
| Saturated Fat 10.01g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 512mg | 21% |
| Potassium 459mg | 13% |
| Total Carbs 4.81g | 1% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.98g | 1% |
| Protein 11.17g | 18% |
