1 head of romaine lettuce
4 to 6 slices H-E-B Thick-Sliced Premium Bacon
1 (6 oz.) bag H-E-B Fully Cooked Grilled Chicken Strips
2 hard-boiled eggs, peeled and finely chopped
2 medium roma tomatoes, chopped
1 ripe avocado, seeded, peeled and cubed
1 c. crumbled roquefort cheese
1 c. ranch dressing
Cook bacon in a large skillet over Medium heat until crispy. Drain on paper towels and chop coarsely.
In the meantime, discard outer leaves from romaine and cut head lengthwise into quarters.
To build salad, place romaine quarters on individual plates. Top with bacon, chicken strips, eggs, tomatoes and avocado. Drizzle 2 to 3 Tablespoons of dressing over each wedge, top with cheese and serve.
No Nutritional Information Available