Ingredients:
2 bone-in, skin-on chicken breast halves (about 10 ounces total)
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 hard-cooked large eggs
4 cups shredded romaine lettuce (from 1 large head)
1 tablespoon fresh lemon juice
8 slices cooked bacon, crumbled
2 plum tomatoes, roughly chopped
4 ounces blue cheese, crumbled (1 cup)
1 avocado, pitted, peeled, and diced medium
Directions:
1. Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle chicken with 1 tablespoon oil and season with salt and pepper. Roast until cooked through, about 25 minutes. Transfer chicken to a cutting board and let sit until cool enough to handle. Remove skin and discard.
With your hands or two forks, shred chicken.
2. Quarter 4 eggs. In a large bowl, combine lettuce, lemon juice, and 2 tablespoons oil. Season with
salt and pepper, toss to combine, and top with eggs, bacon, tomatoes,
cheese, avocado, and remaining chicken.
