Cook the chicken

Cup of Yum
1. If using already cooked chicken breasts, slice them. If you are using raw chicken, season chicken breasts with salt and pepper, and pan fry in a little olive oil until golden brown and cooked through. Cool and slice.

Cook the bacon

1. Dice the bacon and cook until crispy. Drain on paper towels.

Boil the eggs

1. This can be done easily in an instant pot, or on the stove top.
2. For stovetop:
3. Add the eggs to a large saucepan in a single layer, and cover with cold water, by about an inch.
4. Turn the stove onto high and bring to a boil. When the water boils, reduce heat to a simmer and cover with a lid. Simmer for 10 minutes (set a timer).
5. Remove immediately and place in a bowl filled with ice and water. Peel eggs and cool. Slice into rounds

Chop the salad veggies

1. Wash, dry and chop the lettuce into small pieces, halve the cherry (or grape) tomatoes, slice the cucumbers, dice the avocado into cubes and slice the onion.

Assemble

1. On a serving platter, pile on the chopped romaine.
2. Arrange the chicken, bacon, eggs, tomatoes, avocado, onion and blue cheese crumbles over the top, in groups.
3. Serve with small bowls of dressing – ranch/vinaigrette