Make this classic salad even easier: Use half of a store-bought rotisserie chicken instead of roasting chicken breasts at home.
• 2 bone-in, skin-on chicken breast halves (about 10 ounces total)
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 4 hard-cooked large eggs
• 4 cups shredded romaine lettuce (from 1 large head)
• 1 tablespoon fresh lemon juice
• 8 slices cooked bacon, crumbled
• 2 plum tomatoes, roughly chopped
• 4 ounces blue cheese, crumbled (1 cup)
• 1 avocado, pitted, peeled and diced medium
1. Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle chicken with 1 tablespoon oil and season with salt and pepper. Roast until cooked through, about 25 minutes. Transfer chicken to a cutting board and let sit until cool enough to handle. Remove skin and discard. With your hands or two forks, shred chicken. Reserve half (1 cup) for tomorrow’s lunch.
2. Quarter 2 eggs and reserve 2 eggs for tomorrow’s lunch. In a large bowl, combine lettuce, lemon juice and 2 tablespoons oil. Season with salt and pepper, toss to combine and top with eggs, bacon, tomatoes, cheese, avocado and remaining chicken.
Nutritional information per serving: 498 calories, 38 grams fat (11 grams saturated fat), 8 grams carbohydrates, 32 grams protein, 5 grams fiber and 69 percent of calories from fat.