SERVES 4 AS A MAIN COURSE
2 boneless, skinless chicken breasts, about 8 ounces each
Kosher salt
2 heads Romaine lettuce, roughly chopped into 1-inch
pieces (about 3 quarts)
1 recipe Buttermilk Ranch Dressing (recipe follows)
Freshly ground black pepper
8 strips bacon, cooked and crumbled
4 hard-boiled eggs (see here), roughly chopped
1 avocado, halved, pitted, peeled, and diced into ½-inch
cubes
1 large tomato, diced into ½-inch cubes
6 ounces Roquefort cheese, crumbled
2 tablespoons finely minced fresh chives
Place the chicken breasts in a large saucepan and cover
with 2 quarts cold water and season with 2 tablespoons
salt. Bring to a boil over high heat, reduce to a bare
simmer, and cook until an instant-read thermometer
inserted into the thickest part of a breast registers 150°F,
about 10 minutes. Drain the chicken and run under cold
water until cool enough to handle. Pat dry and dice into
½-inch chunks.
- Toss the lettuce with half of the dressing in a bowl.
Season to taste with salt and pepper. Divide the lettuce
among four serving plates and top with the chicken,
bacon, eggs, avocado, tomato, and cheese, keeping each
ingredient separate. Season to taste with salt and pepper
and sprinkle with the chives. Serve immediately, passing