Cook the bacon. Line a large plate with a double layer of paper towels. Set aside. Add the bacon to a medium-sized sauté pan and cook until it's crispy. When it's done, place the strips on the paper towel-lined plate to drain, and set aside. Do not clean the pan!
Cook the chicken. Remove any excess fat from the chicken breast and preheat the pan you cooked the bacon in. Use a meat mallet over a piece of plastic wrap to pound the thicker end of the chicken breast so that it becomes even in size. Then season both sides with salt and pepper and add it to the hot pan. Sauté just until it's cooked through, about 5 minutes per side. Set aside to cool.
Combine ingredients. In a large salad bowl, combine the Romaine with the cucumber, tomato, egg, cheese, onion, basil and avocado. Now add the bacon to the bowl, crumbling it into tiny pieces as you go. Then add the chicken, using your hands to shred it into thin, bite-sized pieces as you go.
For the vinaigrette
In a small bowl, combine the orange juice, lime juice, balsamic vinegar, mustard and garlic. Once it's blended, gradually whisk in the oil. Season generously to taste with salt and pepper. (Here's How to Season to Taste.)
Drizzle the vinaigrette over the salad and gently toss until all of the ingredients are evenly mixed, and well coated with the dressing. Serve.
Calorie count is only an estimate.
Keywords salad for a buffet, salad for party, chicken for family dinner
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