Ingredients
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2 teaspoons extra virgin olive oil
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2 teaspoons olive oil
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1 teaspoon poultry seasoning, eyeball it
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salt & freshly ground black pepper
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4 large eggs
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8 slices bacon, chopped into 1/2-inch pieces
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2 tomatoes, seeded and diced
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1 red onion, chopped
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1 lb boneless skinless chicken breast
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2 lemons, juice of
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2 avocados, halved and diced
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3 romaine lettuce hearts
Instructions
- Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
- In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop.
- Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
- Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
- Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
- Halve chicken breasts and chop the meat.
- To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato and chopped red onion on top of either 4 individual portions of dressed romaine or 1 large serving platter.