For the Salad:

• 6 cups chopped Greens (Romaine, Arugula, Spinach)
• 1 lb. Chicken Breasts or Tenderloins, cooked & chopped
• 8 slices Bacon, cooked & crumbled
• 4 Hard Boiled Eggs, sliced in half
• 1 Sweet Potato, sliced & roasted
• 1 Apple, cored & cut into cubes
• 4 ribs diced Celery (about 1 cup)
• ½ cup Roasted Pecan Halves
• ½ cup Dried Cranberries
• ¾ cup Blue Cheese Crumbles

For the Dressing:

• 3 tbsp. Bacon Drippings
• 1/4 cup Extra Virgin Olive Oil
• Juice from 2 Lemons
• 2 tbsp. Fresh Organic Dill, chopped
• 1 tsp. Dijon Mustard
• 1 tsp. Fresh Lemon Zest
• 1 tbsp. Minced Red Onion
• Squeeze of Organic Garlic Purée (about 1 tbsp.)
• 1 tsp. Kosher Salt, to taste
• 1 tsp. Freshly Cracked Black Pepper, to taste
• 1 tsp. Brown Sugar, to taste

1. If prepping in advance: Grill chicken, cook bacon, boil the eggs, and roast the sweet potato. Place each ingredient in a sealable container in the refrigerator until you’re ready to serve. You can also cut the apple and celery in advance as well. *See notes below.
2. When you’re ready to serve, place the lettuce on a large serving platter and garnish with remaining salad ingredients.
3. Place all dressing ingredients in a mason jar. Cover with the lid and shake vigorously to blend. Drizzle desired amount of dressing over the salad and serve immediately. Store any leftover dressing in the refrigerator for later use.