Scale

2 grilled chicken breasts, sliced

6 cups romaine or mixed greens

2 hard-boiled eggs, halved

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup crumbled blue cheese or feta

1/4 cup cooked and crumbled bacon

1/4 cup red onion, thinly sliced

Honey Dijon Dressing:

1/4 cup olive oil

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon apple cider vinegar

Salt and pepper to taste

Grill chicken breasts until fully cooked and juicy. Let rest, then slice.

Arrange greens in a large serving bowl or platter.

Neatly layer eggs, avocado, tomatoes, blue cheese, bacon, and red onion.

Top with grilled chicken slices.

Whisk together dressing ingredients and drizzle over salad just before serving.