Oxmoor House JANUARY 2004
Slice lettuce into 1-inch strips; divide evenly among 4 individual salad plates.
Divide tomato, red onion, avocado, blue cheese, and bacon evenly over lettuce.
Sprinkle 1/4 of egg whites over each salad. Top each salad with 3 ounces grilled chicken strips and drizzle with 2 tablespoons blue cheese dressing.
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