Salad
- one large head of romaine or iceberg lettuce
- 2 lbs chicken breasts, grilled or cooked in leftover bacon grease and chopped
- 6 hard boiled eggs, chopped
- 1/2 lb bacon, chopped and cooked crisp
- 2 large avocados, chopped
- 1/2 red onion, diced
- 2 large tomatoes, diced
- 1 cup shredded Monterrey and Colby cheese (or crumbled blue cheese)
- salt and pepper
- 1 teaspoon lemon zest
- the juice of 1 lemon
- 3 tablespoons red wine vinegar
- 2 tablespoons agave syrup
- 1/4 cup olive oil
- salt and pepper
1. Cook bacon until crisp. Reserve bacon fat to cook chicken in if desired. Salt and pepper chicken. Grill chicken or cook in bacon fat for extra flavor.
2. Add lettuce to a large bowl. Top with cooked and chopped chicken, crisp bacon, chopped hard boiled eggs, avocados, onion, tomatoes and cheese.
3. Combine lemon zest, red wine vinegar and agave syrup for salad dressing to a small bowl. Whisk in olive oil. Add salt and pepper.
