Ingredients
- slices bacon
- eggs
- head iceberg lettuce shredded
- cups chopped cooked chicken
- tomatoes seeded and chopped
- /4 cup blue cheese crumbled
- avocado peeled pitted and diced
- green onions chopped
- ounce bottle ranch salad dressing
Instructions
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Step 1
Start by boiling the eggs: place them in a saucepan, cover with cold water, and bring to a boil. Then cover, remove from heat, and let them sit in the hot water for about 10 minutes. Meanwhile, cook the bacon in a skillet over medium-high heat until crispy. I like to drain it on paper towels to keep it extra crunchy. Once the eggs are cool, peel and chop them. Shred the lettuce and divide it among four plates. Now comes the fun part: arranging the toppings. Lay the chopped chicken, eggs, tomatoes, blue cheese, bacon, avocado, and green onions in neat rows over the lettuce. I find it easiest to prep all the ingredients first so assembly is a breeze. Finally, drizzle with ranch dressing just before serving. The beauty of this salad is that you can customize the ingredient proportions to your taste.