Servings: 2

2 eggs
75 g bacon
325 g rotisserie chicken, cut into smaller pieces
50 g blue cheese, crumbled
1 avocado, sliced
1 tomato, sliced
150 g iceberg lettuce, chopped
1 tbsp fresh chives, minced (optional)
salt and black pepper

Ranch Dressing:

3 tbsp mayonnaise
1 tbsp ranch seasoning
2 tbsp water
salt and black pepper

Ranch Seasoning:

Mix all the ingredients well and pour into a small jar with a tight-fitting lid:

2 tbsp dried tarragon or dried chives
2 tbsp dried parsley
2 tbsp dried dill
1 tbsp garlic powder
1 tbsp onion powder
1 tsp sea salt
½ tbsp black pepper

Start by preparing the dressing. Combine mayonnaise, ranch seasoning and water. Season with salt and pepper to taste, and set aside.

Place the eggs in boiling water for 8-10 minutes. Cool in ice water for easier peeling. Chop them roughly.

Fry bacon in a hot, dry skillet until crispy.

Distribute the chicken, bacon, vegetables, eggs and blue cheese on the lettuce. Season with salt and pepper, especially the eggs.

Drizzle with dressing and top with finely chopped chives.

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