Salad Base

• 6 to 8 cups romaine, iceberg, or a mix of fresh greens (Choose romaine for extra crunch.)
• 1 to 2 cups cooked chicken breast, chopped (Use rotisserie chicken for convenience.)
• 4 to 6 slices cooked bacon, chopped (Cook bacon until crisp.)
• 2 to 3 pieces hard-boiled eggs, quartered or chopped (Cool eggs completely before cutting.)
• 1 piece ripe avocado, sliced (Cut right before serving to avoid browning.)
• 1 cup cherry tomatoes, halved (Alternatively, use 1 to 2 medium tomatoes, chopped.)
• 1/3 to 1/2 cup crumbled blue cheese (Feel free to substitute with feta or goat cheese if preferred.)
• optional sliced green onion, cucumber, or a handful of corn

Dressing

• 1/3 cup ketchup
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar or honey
• 1 clove garlic, finely grated
• 1/2 teaspoon paprika
• to taste salt and pepper