This entree salad is packed full of ingredients and flavours. A throw-together salad that is satisfying enough to stand alone at dinner time but easy enough that it could double as side for your favourite main dish!
Start by cooking the hard-boiled eggs, bacon and crispy chicken bites.
Preheat oven to 425 degrees F (or whatever temp your chosen chicken fingers requires). Spread bacon on a rimmed baking sheet and bake until crispy about 30 minutes.
While that's cooking, get the hard-boiled eggs started. Place the eggs in a medium pot (I make extras here, to save for later) cover the eggs with about an inch of cold water. Heat on high until the pot comes to a rolling boil. Remove from heat and cover. Let sit for ten minutes, then submerged in an ice bath.
When the bacon has about 16 minutes left on the timer add in the pan of chicken bites. (If the chicken fingers you use have a different baking time, just adjust accordingly).
Then while all of that is cooking, start on the salad. Roughly chop the romaine lettuce. Drain and rinse the black beans and corn and dice the tomatoes. Mix all of these together along with the sliced green onions.
Once the eggs have cooled, peel two of them and roughly chop these. Add to the salad. Same with the bacon, drain off any excess grease first and then crumble into the salad.
Top salad with hot chopped chicken and almonds.
Serve immediately with your favourite ranch dressing and barbecue sauce.