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Yield: 4 Servings
Ingredients:
2 skinless, boneless chicken breasts (4 to 5 oz. each)
Olive oil
Essence
1/2 pound diced turkey bacon
1/4 cup crumbled blue cheese
2 tablespoons nonfat plain yogurt
2 tablespoons chicken broth
2 tablespoons lemon juice
Salt and freshly ground pepper
2 heads Bibb lettuce, washed, cored, patted dry and thinly sliced
1 large, ripe avocado, peeled, pitted and diced
1 Beefsteak tomato, seeded and chopped
2 large hard-boiled eggs, peeled and thinly sliced
Method:
Preheat the grill. Drizzle the chicken breasts with a little olive oil, then season with Essence. Grill the chicken until the juices run clear, about 4 minutes per side. Remove from the grill, cool and dice.
Cook the bacon in a large skillet over medium heat until it begins to crisp, about 8 to 10 minutes. Remove from the skillet and drain on paper towels.
Whisk together 2 tablespoons crumbled blue cheese with yogurt, chicken broth and lemon juice until well combined. Season with salt and pepper. Toss the lettuce in a large bowl with some of the dressing.
Season the avocado, tomatoes and eggs with salt and pepper.
To serve, mound equal amounts of the lettuce in the center of 4 servings plates. Arrange the chicken, bacon, avocado, tomatoes, eggs and the remaining blue cheese on top of the lettuce.
This recipe was featured on the Sensational Salads Episode of Emeril Green.
Read more about eating green:
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