1 head Florida romaine lettuce, chopped
½ Florida avocado, sliced thin
1 Florida tomato, cut into thick wedges
1 Florida chicken breast, cut into 1-inch cubes (and skewered if desired)
4 strips bacon, cooked and roughly chopped
2 eggs, boiled and cut into quarters
4 ounces blue cheese, crumbled
⅓ cup red wine vinegar
⅔ cup olive oil
2 teaspoons Dijon mustard
½ teaspoon brown sugar (or your favorite sweetener)
Oil for cooking
Sea salt and fresh ground pepper, to taste
Carefully place 2 to 3 pieces of chicken onto skewers, season with salt and pepper, and set aside. Preheat a large sauté pan and add 1 tablespoon oil. Cook chicken for 6 to 8 minutes or until completely cooked through and set aside. Prepare vinaigrette by whisking together red wine vinegar, mustard, oil, sugar, salt and pepper. Compose salad by arranging the chicken, avocado, tomatoes, bacon, boiled eggs and blue cheese over the romaine lettuce. Pour desired amount of dressing over salad and serve immediately.
Fresh tip: Blue cheese can be swapped for cheese of choice.
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