Recipe courtesy of Emeril Lagasse
35 min
35 min
4 servings


  • 2 chicken breasts, skinless and boneless
  • Drizzle of olive oil
  • Essence, recipe follows
  • 1/2 pound raw bacon, diced
  • 1/2 cup extra-virgin olive oil
  • Juice from one fresh lemon
  • 1/2 pound Maytag Blue cheese
  • Salt
  • Freshly ground black pepper
  • 1 avocado, peeled and pitted
  • 1 Beefsteak tomato, peeled, seeded and small diced
  • 2 hard boiled eggs
  • 2 heads of Bibb Lettuce, washed, patted dry and thinly sliced
  • 1 tablespoon cayenne pepper
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 1 tablespoon dried oregano
  • 2 1/2 tablespoon paprika
  • 1 tablespoon dried thyme
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder


Preheat the grill. Season the chicken breast with olive oil and Essence. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper.

In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immediately.

Combine all ingredients thoroughly.

Yield: 2/3 cup


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