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Begin by washing and removing the bottom core/stem from the romaine. Thinly slice, almost shred, the lettuce. Place in a large bowl and set aside.
Next, roughly chop the garbanzo beans and place in a small bowl or directly into the large bowl with the lettuce. If serving right away place everything in the large bowl, if prepping for later place the ingredients in separate bowls or containers. When ready to eat, mix the desired amounts together and toss with the dressing.
Cut the avocados into medium sized chunks. Cut the tomato into medium sized chunks as well, roughly the same size as the avocado. Place in the large bowl, or separate containers for later.
For the chicken cut into small pieces or if using rotisserie chicken, shred into bite sized chunks. Add to the lettuce bowl along with the cheese, crumbled bacon, green onions, basil and hard boiled eggs. Toss to combine.
Next make the dressing in a small bowl or container. Combine everything, stir or shake well and taste for seasoning. Right before serving pour some of the dressing over and toss again. Taste, adding more dressing if needed.
Recipe Courtesy of Megan Mitchell