Salad

1: Season chicken breast with olive oil, salt, pepper, onion powder, and garlic powder on both sides.

2: Add chicken to a pan with 1 Tbsp olive oil and cook on medium heat for 4-5 minutes on each side. Cover and cook until internal temperature reaches 165°F.

3: Create the dressing by mixing olive oil, red wine vinegar, dijon mustard, honey, garlic, lemon juice, salt, and ground black pepper together. Place in the fridge to chill.

4: Chop the lettuce and vegetables.

5: Boil water in a large pot and add eggs. Reduce heat to a gentle boil and cook for 14 minutes.

6: Remove eggs and place in a bowl with ice water for about 15 minutes.

7: Cook bacon in a pan according to package directions.

8: Once eggs are done, peel and cut into fourths.

9: In a bowl, add lettuce and mix with dressing. Then add tomatoes, onions, avocado, sliced chicken, eggs, and chopped bacon.

10: Top with blue cheese, cilantro, and more dressing, and enjoy!