| Ingredient | ULF # | Portion |
|---|---|---|
| Brakebush Diced Chicken Breast, fully cooked | 673227 | 1 lb. |
| Taylor Farms Four Way Romaine Mix | 143405 | 6 1/2 cups |
| Bay Produce Hydro Tomatoes, seeded and chopped | 121777 | 2 each |
| Avocado, sliced | 114506 | 1 each |
| Locally Laid Large Eggs, hard-boiled and chopped | 215579 | 3 each |
| Mont Forte Crumbled Blue Cheese | 210807 | 1/2 cup |
| Cloverdale 18-22 Applewood Bacon, cooked and crumbled | 549257 | 6 strips |
| Chives, minced | 133280 | 2 Tbsp. |
| Red Onion, chopped | 138628 | 1/2 cup |
| Marie's White Shallot Balsamic Vinaigrette Dressing | 274339 | 1 1/2 cups |
Heat chicken in single layer in preheated convection oven at 350’F for 5-10 minutes. Cook bacon, then set aside to cool. Hard boil eggs, peel and chop then set aside.
In a large bowl, combine the romaine, sliced tomato, and sliced avocado. Add the chicken, eggs, onion, blue cheese over the greens; crumble bacon on top and finish with chives. To serve, drizzle dressing over salad.
Serves: 4
