2 skinless, boneless chicken breasts (4 to 5 oz. each)
olive oil
Emeril's Original Essence
1/2 lb. diced bacon
1/2 c. extra-virgin olive oil
3 tbsp. fresh lemon juice
1/2 lb. Maytag Blue cheese
salt and freshly round black pepper
2 heads bibb lettuce, washed, cored, patted dry and thinly sliced
1 large, ripe avocado, peeled, pitted and diced
1 beefsteak tomato, peeled, seeded and chopped
2 large hard-boiled eggs, peeled and thinly sliced

Preheat the grill. Drizzle the chicken breasts with olive oil, then season with the Essence. Grill the chicken until the juices run clear, about 4 minutes per side. Remove from the grill; cool and dice. Cook the bacon in a large skillet over medium heat until just crispy, 6 to 8 minutes. Remove from the skillet and drain on paper towels. Whisk the olive oil and lemon juice in a mixing bowl. Whisk in 1/4 pound of the Blue cheese, a handful at a time. Season with salt and pepper. Toss the lettuce in a large bowl with the dressing. Season the avocado, tomatoes and eggs with salt and pepper.

To serve, mound equal amounts of the lettuce in the center of 4 serving plates. Arrange the chicken, bacon, avocado, tomatoes, eggs and the remaining Blue cheese in rows on top of the lettuce.

Makes 4 servings.