Instructions
Step 1: In a large serving platter or bowl, arrange the chopped romaine lettuce as the base.
Step 2: Neatly layer the sliced grilled chicken, hard-boiled eggs, bacon, avocados, cherry tomatoes, red onion, and blue cheese over the lettuce.
Step 3: To make the dressing, whisk together red wine vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified.
Step 4: Drizzle the dressing over the salad just before serving or serve it on the side.
Storage Information
Store any undressed salad components separately in airtight containers in the refrigerator for up to 3 days. The homemade dressing can be refrigerated for up to 1 week. Shake or whisk before using.
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