Ingredients

8 slices bacon (cooked until crispy)

4 eggs (hard-boiled)

2 chicken breasts (from rotisserie or cooked)

1 head iceberg lettuce (cut into wedges)

1 cup cherry tomatoes (halved)

3 Persian cucumbers (chopped)

3 ounces Stilton blue cheese (crumbled)

1 ½ medium avocado (sliced)

1 bunch radishes (quartered)

4 pepperoncini (sliced)

½ cup pickled red onions

2 sprigs dill (torn)

2 sprigs tarragon (torn)

1 teaspoon flaky sea salt (for serving)

3 tablespoons sour cream (or Greek yogurt)

¼ cup mayonnaise

2 tablespoons buttermilk

2 teaspoons lemon juice

4 tablespoons pickled red onions (finely chopped)

4 tablespoons dill (finely chopped)

4 tablespoons tarragon (finely chopped)

1 teaspoon garlic powder

1 teaspoon kosher salt

Instructions

Step 1: Make the creamy herb buttermilk dressing by combining sour cream (or Greek yogurt), mayonnaise, buttermilk, lemon juice, finely chopped pickled red onions, dill, tarragon, garlic powder, and kosher salt in a bowl. Mix well and set aside.

Step 2: Prepare the bacon by cutting it into 1-inch pieces and cooking over medium heat until crispy. Drain on a paper towel-lined plate and set aside.

Step 3: Hard boil the eggs for 10 minutes, then cool, peel, and quarter them.

Step 4: Slice the chicken breasts if using rotisserie or cooked chicken.

Step 5: Cut the iceberg lettuce in half, then into 5 wedges, and arrange on a large platter. Prepare the cherry tomatoes, cucumbers, radishes, pepperoncini, and avocado by cutting them as directed.

Step 6: Drizzle some of the dressing over the lettuce wedges. Top with sliced chicken, vegetables, pickled onions, crispy bacon, pepperoncini, and crumbled blue cheese.

Step 7: Drizzle additional dressing over the assembled salad. Finish by sprinkling torn dill and tarragon on top, along with flaky sea salt.

Step 8: Serve the salad with extra dressing on the side and enjoy immediately.

Storage

Store the salad components separately in airtight containers for up to 2 days in the refrigerator. Keep the dressing chilled and add just before serving to keep the lettuce crisp. Leftover salad with dressing is best eaten within a day and can be reheated slightly if desired, but the fresh ingredients are best enjoyed cold.

FAQs

Can I use a different type of lettuce?

Yes, romaine or mixed greens work well if you prefer a different texture or flavor.

How do I hard boil eggs perfectly every time?

Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat to a simmer for 10 minutes. Immediately transfer eggs to ice water to cool before peeling.