A classic American composed salad featuring rows of crispy bacon, creamy avocado, hard-boiled eggs, and blue cheese over a bed of mixed greens. This hearty salad is a restaurant favorite that makes an elegant yet satisfying main course.
This salad is best served immediately after assembly to maintain the crispness of the greens and bacon. For a vegetarian version, omit the bacon and chicken and add extra avocado, nuts, or chickpeas.
Store leftover components separately in airtight containers in the refrigerator for up to 3 days.
Ingredients
Scale
Measurement units
- 8 cups mixed salad greens (romaine, iceberg, or spring mix)
- 8 slices bacon
- 3 large eggs
- 2 whole avocados
- 2 medium tomatoes
- 1 cup cooked chicken breast
- 1 cup blue cheese
- ¼ cup red onion
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- salt and black pepper (to taste)
Ingredients
Scale
Measurement units
- 8 cups mixed salad greens (romaine, iceberg, or spring mix)
- 8 slices bacon
- 3 large eggs
- 2 whole avocados
- 2 medium tomatoes
- 1 cup cooked chicken breast
- 1 cup blue cheese
- ¼ cup red onion
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- salt and black pepper (to taste)
Instructions
Boil eggs
Bring a pot of water to a boil and carefully place eggs in the water.
Simmer until hard-boiled.
Equipment: pot
Cook bacon until crispy
Arrange bacon strips in a skillet over medium heat.
Cook until crispy.
Transfer to a paper towel and chop into bite-sized pieces.
Equipment: skillet, paper towels
Cool and peel eggs
Remove eggs from boiling water and place in an ice bath.
Peel and chop into quarters.
Equipment: bowl, ice
Make vinaigrette
Whisk together olive oil, red wine vinegar, Dijon mustard, and honey in a small bowl.
Season with salt and pepper to taste.
Equipment: bowl, whisk
Prep vegetables and protein
Dice avocados into bite-sized pieces.
Dice tomatoes into bite-sized pieces.
Dice chicken breast into bite-sized pieces.
Equipment: cutting board, knife
Chop red onion
Finely chop red onion.
Equipment: cutting board, knife
Assemble salad
Arrange mixed greens on a large platter or individual plates.
Arrange bacon, eggs, avocado, tomato, chicken, blue cheese, and red onion in neat rows on top of the greens.
Equipment: platter or plates
Dress and serve
Drizzle the vinaigrette over the salad just before serving.
Toss gently to combine, or serve dressing on the side.
Before you cook
Cook notes
- • This salad is best served immediately after assembly to maintain the crispness of the greens and bacon.
- • Store leftover components separately in airtight containers in the refrigerator for up to 3 days.
- • The vinaigrette can be made up to 3 days in advance and stored in a sealed container.
- • For a vegetarian version, omit the bacon and chicken and add extra avocado, nuts, or chickpeas.
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