+Chicken cup salad ingredients:
°12 ounces bacon
°2 Roman lettuce medium head
°4 cooked chicken breasts
°4 boiled eggs
°1 large avocado slices
°2 cups cherry tomatoes, cut in half
°1 cup red onion, sliced thinly
°1 cup feta cheese
°4 tablespoons finely chopped parsley
+Cup salad sauce:
°6 tbsp balsamic vinegar
°2 tbsp mustard
°2 garlic cloves pressed or finely chopped
°0.67 cups extra virgin olive oil
°Salt by taste
°Black pepper by taste
Cut the fried bacon on a pan until brown and crispy, then transfer to a plate lined with a paper towel to cool. Cook 2 boiled eggs, then peel and quarter. Cut the dry Roman lettuce, rinse it, rotate and arrange a dish. Arrange the remaining salad ingredients (chicken, eggs, avocado, tomatoes, onions, feta cheese and bacon) in rows above the salad and then sprinkle the finely chopped parsley on the salad.
Transfer the ingredients of the sauce to the Mason jar and shake. Sprinkle over salad just before serving or let guests add their own sauce to taste.
Serve & Enjoy !