Ditalini bases this salad on an Americas Test Kitchen recipe, adapting it with ingredients on hand and sizing it for two. It’s filling and tasty, a complete one-course salad dinner, and a welcome addition to our repertoire of grilled veggies.
For the dressing, combine bleu cheese, 1/4 cup oil, vinegar, salt, and pepper in a bowl. Set aside.
Brush the romaine and avacado halves with remaining olive oil, sprinkle w/salt & pepper, set aside. Sprinkle the chicken breast w/salt & pepper and grill until cooked through, then set aside. Grill the romaine and avacado halves (cut side down) until lightly scored. Scoop the avacado halves out of their skins and slice. Slice the cooked chicken breast.
Arrange the romaine halves on plates. Top w/chicken, avacado, tomatoes, and bacon. Arrange eggs alongside. Spoon on dressing.
Grilling is best done on an outdoor charcoal or gas grill, but an indoor stovetop will do. Just increase the ingredients to serve more. Serve w/garlic bread.