Scroll down to the recipe card below for exact measurements.
Lettuce – I use a combination of romaine lettuce and Boston lettuce or iceberg, depending on what I have on hand. Hard-boiled eggs – Make these Air Fryer Hard Boiled Eggs or Instant Pot Hard Boiled Eggs for an even easier option. Center cut bacon – Cook this before you get started, then crumble it. Hass avocado – This adds a creamy element to the salad without relying on a heavy dressing. Cooked chicken breast – You can cook it any way you like. I usually use Juicy Oven Baked Chicken Breast or Grilled Chicken Breast. Ripe tomatoes – Or swap in halved grape tomatoes. Blue cheese – Crumbles of blue cheese add big flavor and richness to the salad. Red wine tomato vinaigrette – This is a classic red wine vinaigrette, jazzed up with the addition of ripe tomato. I also add some shallot to punch up the flavor.
Make the vinaigrette. Pulse the tomato in a food processor to chop it, then pulse in the crushed garlic, vinegar, lemon juice, water, Dijon mustard, oregano, salt and pepper. Add the shallot. Assemble. Start by placing the lettuce on the platter in an even layer, then add the remaining ingredients in straight rows over the greens. Serve. Serve the tomato vinaigrette alongside the salad so everyone can add their own desired amount of dressing.
