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Whisk all dressing ingredients (except heavy cream) in a small mixing bowl. Add heavy cream, starting with 2 Tbsp and increasing 1 Tbsp at a time, whisking until dressing has reached desired consistency. Set dressing aside.
To a large skillet, add bacon slices and cook over MED LOW heat until crisp. Remove to a plate to cool. Season chicken breasts with salt, pepper and paprika.
Increase skillet heat to MED/MED-HIGH and add chicken breasts, cooking 5-6 minutes per side until cooked through and golden brown. Remove to plate to cool.
Crumble bacon, and slice chicken once cooled.
Assemble salad by adding romaine lettuce to large bowl. Top with hard-boiled eggs, avocado, tomatoes, green onions, blue cheese, bacon crumbles and sliced chicken.
Serve drizzled with ranch dressing.