Shred the chicken. This is a great place for a rotisserie chicken from your favorite store. If I have time, I'll roast bone-in, skin-on chicken breasts brushed with a little olive oil, salt and pepper at 375 degrees for 45 minutes, shred the chicken and keep in the fridge
Crumble the bacon. I either grab some already crumbled at the grocery store salad bar, or throw it on a sheet pan and roast it at 400 degrees for about 20 minutes
Grab the hard boiled eggs - already cooked at the salad bar, or cover them with cold water in a saucepan, bring the pan to a rolling boil, turn off the heat and let sit for 13 minutes. Cool under running water and peel
Place the greens on a large platter. I like a combination of romaine and mixed greens, but any lettuce works well.
Add the shredded chicken to the center of the platter
Cut the grape tomatoes in half, cut the hard boiled eggs into quarters, add the blue cheese and bacon to the platter in lovely rows. This can be done ahead of time, and refrigerated
Chop and add the avocado and drizzle about 1/2 the vinaigrette over the top of the salad
Serve with extra vinaigrette and your favorite summer sides. We love it with fresh corn and a few slices of bread (gluten free for me!)
This is the perfect salad to enjoy with good friends and family. Our son Jack is pictured here with Fr. Jack Davis and Sister Peggy Byrne on a warm summer evening