BLT + Chicken and Egg Chopped Salad

Who doesn't love a good 'ol BLT sandwich?  Whenever I would come home from college, my Mom would make BLT sandwiches for me for........brunch.  That's what they always remind me of.  But we do the salad version, and I swear it just as good!

Ingredients - serves 2 
(I always serve the kids the deconstructed version so take that onto consideration with topping qtys.)
2 large hearts of romaine - washed and dried
1 package of bacon - I only use 2 slices per salad, but the kids always eat the rest ;)
1/2 pint cherry tomatoes
2 hard boiled eggs, peeled, chopped
6-8 oz. grilled chicken (I really like the boneless/skinless thighs for this)
a handful of brussels sprouts, washed and shredded in the food processor (also optional, but they add some great texture and good  health)

1 roasted beet - optional - I love them so I always add 1 to my salad, but my hubs is a no go!
slivered almonds - a nice addition

Your favorite dressing - I rotate between balsamic and ranch on this one.  I do cut the ranch with water substantially though.  I usually just add water to the jar each time I use some, a tip from my Mother-in-law!

Chop, chop, chop all that lettuce up and mix it well with the sprouts.  In a large bowl with a lid, toss in all the greens and tomatoes, add dressing and shake it up well.  This helps you to use a lot less dressing!  Pour greens out onto 2 plates and evenly divide all the remaining toppings!  Serve!

What you need.

Toss greens with dressing, all all other chopped ingredients to the top and serve!

Unless I need the bacon rendering for something else, I usually line a pan heavily with foil, bake at 400F for about 10 minutes, then turn. Continue baking for 10 more then check.  Drain on paper towels. Easy clean-up and perfect bacon every time!