Total Time
30mins
Prep 30 mins
Cook 0 mins

From Southern Living magazine.

Ingredients Nutrition

Directions

  1. Cook peas in boiling water to cover 2 to 3 minutes; drain. Plunge into ice water to stop the cooking process; drain and set aside.
  2. Cut iceberg lettuce into 6 wedges.
  3. Coarsely chop eggs.
  4. Remove and discard pulp from tomatoes, and cut into thin strips.
  5. Dice avocado.
  6. Arrange watercress evenly on 6 salad plates.
  7. Top with peas, chopped eggs, tomato strips, avocado, and chicken, sprinkle with bacon.
  8. Place a lettuce wedge on each plate.
  9. To prepare dressing stir together all ingredients in a bowl.
  10. Drizzle with Blue Cheese Buttermilk Dressing; sprinkle with pepper and garnish with edible flowers if desired.

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