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Ingredients
US|METRIC
6 SERVINGS
- 6 boneless, skinless chicken breasts (thin-cut, or 3 thick chicken breasts cut in half lengthwise to form thinner cutlets)
- 1 cup buttermilk
- 1/2 tsp. salt (I use coarse, kosher salt)
- 1 pinch black pepper (I use coarsely ground black pepper)
- 2 cloves garlic (finely minced)
- 3 romaine lettuce (medium hearts, chopped)
- 6 slices bacon (cooked and crumbled)
- 6 hard boiled eggs (chopped, I use this method for hard-boiling eggs)
- 1 cup cherry (chopped, or regular tomatoes)
- 2 avocados (chopped)
- 1/2 cup crumbled blue cheese (can sub Parmesan cheese)
- 4 Tbsp. white wine vinegar
- 4 Tbsp. olive oil (or neutral-flavored oil like grapeseed, avocado, canola, vegetable)
- 4 Tbsp. mayonnaise (light or regular, see note)
- 1 Tbsp. Dijon mustard
- 1 pinch salt (and pepper)
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