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Cook the bacon in a pan until crispy, then set aside to drain on a paper towel. Once cooled, chop into small pieces.
If using chicken breast, cook it in a pan with a little olive oil, salt, and pepper until browned and fully cooked. If using chickpeas, just drain and rinse them, then season with salt and pepper.
Prepare the Vegetables and Fresh Ingredients:
Tear the romaine lettuce into bite-sized pieces and place in a large bowl.
Slice the avocado and cherry tomatoes and add them to the bowl.
If using red onion, thinly slice it and add it to the mix.
If you opted for hard-boiled eggs, peel and slice them.
Make the Dressing:
In a small bowl, whisk together the honey dijon mustard, olive oil, white wine vinegar, salt, and pepper until well combined.
Assemble the Salad:
Add the cooked chicken (or chickpeas), crispy bacon, avocado, cherry tomatoes, and red onion (if using) to the lettuce.
Drizzle the honey dijon dressing over the salad and toss everything together gently to combine.
Serve:
Garnish with the sliced hard-boiled eggs and top with optional parmesan or feta cheese if desired.
Serve immediately for the freshest taste!
Serving and Storage Tips:
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