Yield: 4 servings Prep time: 15 minutes (not including time to boil eggs or make guacamole and dressing) Cook time: 4 minutes image

4 strips bacon, diced

2 hard-boiled eggs, diced

¼ cup mayonnaise, homemade (here) or store-bought

Fine sea salt and ground black pepper, to taste

1 cup Guacamole (here)

1 cup chopped romaine lettuce

1 cup diced leftover cooked chicken

½ cup Ranch Dressing (here)

¼ cup blue cheese crumbles (about 1 ounce)

  1. Cook the bacon in a large skillet over medium-high heat until it is crispy and the fat is rendered, about 4 minutes. Remove the bacon with a slotted spoon and set aside.
  2. In a medium-sized bowl, combine the hard-boiled eggs, mayonnaise, salt, and pepper.
  3. To assemble, place ¼ cup of the guacamole in the center of a small serving plate and spread into a thick 3- to 4-inch circle. Mound the guacamole with ¼ cup of the romaine, followed by ¼ cup of the diced chicken, one-quarter of the egg salad mixture, one-quarter of the cooked bacon, 2 tablespoons of the ranch dressing, and 1 tablespoon of blue cheese crumbles. Repeat with the remaining ingredients to make a total of four salads.
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