- Two chicken breasts (grilled and chopped)
- 6 strips of bacon (cooked and chopped)
- ½ cup blue cheese crumbles (or any crumbled cheese)
- 10-12 grape tomatoes (halved)
- 3 hard-boiled eggs (sliced)
- 1 large avocado (sliced or chopped)
- ½ cup chopped scallions
- Romaine and Bibb lettuce, chopped
- 1 clove garlic (crushed)
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- Lemon wedge, squeezed
- Salt and pepper to taste
Prepare dressing and set aside: Combine crushed garlic, red wine vinegar, extra virgin olive oil, lemon juice and salt and pepper. In a large bowl, toss chopped Romaine and Bibb with half of the dressing. Arrange tossed greens on the bottom of a large plate. Arrange rows of toppings. Pour any remaining dressing over salad.