Ingredients:

  • 8 oz chicken breast, diced into ½-inch cubes
  • 6 oz smoked turkey, diced
  • 6 large hard-boiled eggs, peeled and quartered
  • 3 cups romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 2 medium avocados, diced
  • 1 tbsp lemon juice
  • ½ cup blue cheese crumbles
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp honey
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Chop the romaine lettuce and arrange it as a foundation on a large platter or wide salad bowl.
  2. Dice the cherry tomatoes and avocados; gently toss the avocado cubes with a squeeze of lemon juice to prevent oxidation.
  3. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add the diced chicken breast, season with ½ tsp salt and ½ tsp black pepper, and sauté for 5–7 minutes until the edges are golden brown and the internal temperature reaches 165°F (74°C). Remove from heat and let cool slightly.
  4. Arrange the toppings in neat, parallel rows across the lettuce in the following order: seared chicken, diced smoked turkey, quartered hard-boiled eggs, halved cherry tomatoes, diced avocado, and blue cheese crumbles.
  5. In a small jar or bowl, whisk together ½ cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 minced garlic clove, 1 tsp honey, ¼ tsp salt, and ¼ tsp black pepper until the dressing is emulsified and velvety.
  6. Drizzle the dressing over the salad rows immediately before serving to maintain maximum crispness.