Ingredients
6
cups chopped romaine lettuce
1
cup shredded deli rotisserie chicken (from 2-lb chicken)
1
cup halved grape tomatoes
2
oz blue cheese, crumbled (1/2 cup)
6
slices bacon, crisply cooked, crumbled
4
pimiento-stuffed green olives, halved
4
hard-cooked eggs, halved lengthwise
1
avocado half, peeled and mashed
1/4
cup ranch dressing
3
tablespoons buttermilk
1
teaspoon fresh lemon juice
Preparation
In large bowl, gently toss lettuce, chicken, tomatoes, cheese and bacon. Divide among 4 salad plates.
Gently press 1 olive slice in middle of each egg half to look like an eyeball. Place 2 egg halves on each salad.
In small bowl, place all dressing ingredients. Stir with wire whisk until smooth. Drizzle evenly over salad.
