4ouncesblue cheese, or gorgonzola cheese, crumbled
1avocado, small, peeled and sliced
4cupsromaine lettuce
Instructions
To make the blue cheese dressing, reserve 1/3 cup of the blue cheese. Beat the remaining blue cheese and cream cheese together in a small bowl with an electric mixer on low speed, until it is creamy. Add the mayonnaise and the cream. Beat on medium speed, again until the mixture is creamy. Stir in the reserved blue cheese. Makes 1 2/3 cups. Refrigerate while you are making the salad.
Fry the bacon until it is crispy and boil the eggs until they are hard set. Let the eggs cool.
Wash the romaine lettuce and cut it into bite size pieces. Arrange it on two large salad plates.
Slice the chicken breast across the grain and lay the slices on the lettuce, along one corner of each plate. Crumble the bacon into small pieces and place them in a small pile on the lettuce. Peel and halve the hard cooked eggs and add them to the salad as well as the sliced tomatoes and sliced avocado. Add a small pile of the crumbled blue cheese in the middle of the salad or spread it over all of the ingredients.
Drizzle the whole salad with the blue cheese dressing and serve.
Notes
For the Blue Cheese Dressing:
3/4 cup blue cheese, crumbled
3 ounces cream cheese, softened
1/2 cup mayonnaise or salad dressing (Miracle Whip type)