Easy Chicken Caesar Salad

• 4 None large eggs
• 4 slices bacon, halved
• 2 heads baby romaine lettuce, leaves torn
• 7 oz shredded rotisserie chicken
• 1 None avocado, pitted, peeled, sliced
• 1 cup croutons
• 1 clove garlic, minced
• -1 None Dressing
• 1/3 cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 2 None anchovy fillets, finely chopped
• 1 tsp Worcestershire sauce
• None None Tabasco sauce, to taste

1. To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and quarter.
2. Meanwhile, place a frying pan over high heat. Cook bacon for 1-2 mins per side, until crispy. Set aside to cool slightly then tear into rough pieces.
3. In a large serving bowl, combine lettuce, chicken and avocado. Top with eggs, bacon and croutons.
4. To make the dressing, whisk together all dressing ingredients. Season to taste. When ready to serve, drizzle dressing over salad.

eggs, bacon, rotisserie chicken, avocado, croutons, clove garlic, dressing, extra virgin olive oil, red wine vinegar, mustard, anchovy, worcestershire sauce, tabasco sauce

Taken from recipes-plus.com/api/v2.0/recipes/34097 (may not work)