Kat Can Cook

0 Preheat the oven to 400°F. Line a large sheet pan with with parchment paper or tin foil.
1 Arrange bacon in a single layer.
2 Bake for about 22-26 minutes or until bacon is crisp.
3 Transfer to a large plate lined with a paper towel and pat excess fat from the top.  Set aside.
While the bacon is cooking, make the dressing:
5 In a glass jar with a lid, combine the garlic, minced pepperoncini peppers, pepperoncini brine, vinegar, mustard, olive oil, yogurt, ¼ teaspoon salt and a few cracks of pepper.
6 Put the lid on and shake vigorously for 5-10 seconds until combined.  Alternatively combine ingredients in a small bowl and whisk to combine.
Then assemble the salad:
7 Roughly chop the cooked bacon, chicken breasts, and hard-boiled eggs in 1 inch pieces.
8 Add the chopped romaine lettuce to a large serving bowl.
9 Season with a pinch of salt and pepper.
10 Add the eggs, bacon, chicken, red onion, tomatoes, and avocado.
11 If serving right away, pour the vinaigrette on top and toss to combine.
12 If you are making this to eat throughout the week, store the vinaigrette separately and dress each time you serve.