Step by step

Method

4 steps

1. 1

   Spread 8 cups chopped romaine on a large platter or divide into bowls. The greens should look dry and crisp — spin or pat them well.

2. 2

   Arrange neat rows of 2 cups diced cooked chicken, 6 strips crumbled cooked bacon, 2 sliced avocados, 4 quartered hard-boiled eggs, 1 cup halved cherry tomatoes, and ½ cup crumbled blue cheese across the greens.

3. 3

   Drizzle with about ⅓ cup ranch or vinaigrette just before serving. Toss at the table if you like everything coated, or leave the rows intact for the classic look.

4. 4

   Serve cold. You want a loaded platter of crisp greens with neat rows of chicken, bacon, egg, and avocado — not a soggy pre-tossed mess or dry underdressed leaves.