An easy recipe that is delightful enough to serve every week.

INGREDIENTS

2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)

• Preheat grill pan or nonstick skillet over medium-high heat. Coat chicken breast with 2 teaspoons of oil, poultry seasoning, salt and pepper. Grill chicken or pan-fry for about 7 minutes, turning once. Remove from skillet and set aside to rest for 5 minutes.
• Cover eggs with cold water in a small pot. Bring to a boil over high heat. Cover and remove from heat when done. Let it stand for 10 minutes and rinse under cold running water. Peel and chop.
• Over medium-high heat, cook bacon in a skillet until browned. Place over paper towels to drain.
• In a large serving platter, put 3 hearts of romaine lettuce, chopped. Add juice of 1-1/2 lemon for dressing. Drizzle with 2 tablespoons of extra-virgin olive oil and season with salt and pepper.
• Toss avocados with the remaining juice from the half lemon.
• Cut the chicken breasts in half and chop meat.
• For serving, line a large serving platter of dressed romaine with rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese.