BLTA salad... 15 minutes

the goods:

1 tablespoon butter

1 tablespoon olive oil

1 boneless, skinless, chicken breast, pounded to an even thickness

1 pound bacon, cooked and drained

2 romaine hearts of lettuce, chopped

1 large avocado, peeled, pitted, and diced

1 pint cherry tomatoes, halved

half a cucumber, peeled and diced

1/4 cup crumbled blue cheese

dressing:

3 tablespoons olive oil

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

juice from 1/2 a lemon

In a small skillet, over medium-high heat, add butter and olive oil. Season chicken with salt and pepper. Cook until golden brown and completely cooked through. About 5 minutes per side.

In a small bowl or mason jar, combine dressing ingredients and whisk or shake to combine.

In a large bowl, combine lettuce, chicken, tomatoes, and cucumber. Toss with dressing. Then add avocado, bacon, and blue cheese.