Description
A hearty and colorful salad featuring grilled chicken, crispy bacon, and creamy avocado. Perfect for a satisfying meal that’s light and easy to prepare.
Ingredients
Salad Base
- 4 cups romaine or iceberg lettuce, chopped (For crunch and flavor.)
- 1 cup watercress or arugula, chopped (For a peppery finish.)
Proteins
- 2 breasts boneless skinless grilled chicken (Cooked until juicy.)
- 4 large hard-boiled eggs, halved (Cooked to preference.)
- 6 slices sugar-free bacon, cooked and chopped (Thick-cut preferred for crunch.)
Vegetables
- 1 cup ripe tomatoes, diced (For freshness.)
- 1 cup diced cucumber
- 1/4 cup red onion or chives, chopped (For flavor.)
Fats and Flavor Enhancers
- 1 large avocado, diced (Creamy texture.)
- 1/4 cup olives (optional)
Dressing
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar (For tanginess.)
- 1 teaspoon Dijon mustard (Adds flavor.)
- 1/2 teaspoon honey (For sweetness.)
- 1 clove garlic, minced (For seasoning.)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Prep the Chicken
- Pound the chicken to an even thickness and marinate in olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper for 30 minutes.
- Grill the chicken over medium-high heat for 4 to 6 minutes per side or until fully cooked.
- Let the chicken rest for 5 to 10 minutes before slicing.
Prepare the Other Ingredients
- Cook the bacon until crispy and chop into pieces.
- Hard boil the eggs by boiling them for 10 minutes, then cool in ice water and peel.
- Prepare the vegetables by dicing the tomatoes, cucumber, and onion.
- Dice the avocado just before serving to maintain freshness.
Make the Dressing
- In a small jar, combine olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper. Shake until well blended.
Assemble the Salad
- Start with a base of chopped greens.
- Arrange sliced chicken, chopped bacon, halved eggs, diced tomatoes, avocado, cucumber, and onion in neat rows on top.
- Lightly dress the greens before adding toppings and drizzle additional dressing over the top.
- Finish with a sprinkle of salt and pepper.
Notes
Store undressed components in airtight containers for up to 3 days. Dress just before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Cuisine: American, Paleo