Source: dLife

Avocado, egg, blue cheese, and bacon top this classic salad.

Servings

1 cooking spray
1 lb boneless skinless chicken breasts
0.25 tsp black pepper
8 cup salad greens
1 cup fresh cherry tomatoes
0.33 fresh avocado
2 tbsp fresh chopped green onion
0.33 cup Salad Dressing, Italian
2 tbsp crumbled blue cheese
1 piece raw bacon slices
1 large hard-boiled eggs

1 Coat large nonstick skillet with cooking spray, heat over medium high.
2 Wash chicken and pat dry. Season with pepper. Cook chicken in skillet 5 minutes per side.
3 Slice chicken into 1/2 inch strips. Set aside.
4 Cook bacon, drain and crumble. Set aside.
5 In small pan, place egg, cover with water. Boil for 10 minutes. Drain, cool, peel and cut into quarters.
6 Wash and dry salad greens. Halve cherry tomatoes. Peel and slice avocado. Slice green onions.
7 Mix greens, tomatoes, avocado, and onion in large serving bowl. Drizzle dressing over greens. Toss.
8 Divide greens onto 4 plates and top with equal amounts of chicken, egg, blue cheese, and bacon.