2 chiken breasts, skinless and boneless
Drizzle of olive oil
Essence, recipe follows
1/2 pound raw bacon, diced
1/2 cup extra-virgin olive oil
Juice from one fresh lemon
1/2 pound Maytag Blue cheese
Salt
Freshly ground black pepper
1 avocado, peeled and pitted
1 Beefsteak tomato, peeled, seeded and small diced
2 hard boiled eggs
2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

Cooking Recipe:

Preheat the grill. Season the chicken (always handle fowl with care to avoid salmonella contamination) breast with olive oil and Essence. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together. whisk (beat lightly over the top with a whisking utensil, or a fork) in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes (always select tomatoes with firm skin) with salt and pepper. Thinly slice the eggs and season with salt and pepper.

In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoon paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup