SALAD INGREDIENTS

3/4 Package of Just Bare Lightly Breaded Chicken Strips

3 Romaine Hearts

3 Cups Baby Field Greens

2 Cups Flavor Bomb Cherry Tomatoes

6 Hard Boiled Eggs

1 Package Baby Chives

2 Avocado

1 Cup Blue Cheese Crumbles

1 Cup Cooked & Crumbled Bacon

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DRESSING

1 Cup Mayo

1 Cup Buttermilk

1 Package Hidden Valley Buttermilk Ranch Packet

Cut up romaine into bite-sized pieces and add to a large salad bowl. Add field greens and toss all lettuces together to create a mix. 

Cook chicken strips according to package directions. Remove from oven and allow to cool slightly. Chop in to bite-sized pieces. Set aside.

I like to present the salad with lettuce on the bottom of the bowl and ingredients stacked on top in rows. It makes for a beautiful presentation for any event. So, lets assemble…

Cut cherry tomatoes in half. Starting at one side of your salad bowl, add the tomatoes in one row to the top of lettuces. 

Chop boiled eggs into bite-sized pieces. Add eggs next to the tomatoes in a row on top of lettuces. 

Chop baby chives finely and add next to the eggs in a row. 

Sprinkle blue cheese crumbles in the next row. 

Dice avocado and add next to the blue cheese crumbles.

Cook microwaveable bacon according to package directions. Crumble and add to the next row.

After chicken strips have cooled, add to the last row. You can even do a couple rows of chicken if you want more. 

Now that you salad is assembled, mix all three dressing ingredients into a mixing bowl or mason jar and stir to combine. 

Pour dressing over salad, toss to coat and serve. This is one salad that eats as a meal!