Eat this salad as a meal for either lunch or dinner.
Source: I created this recipe personally.
Wash and drain the romaine hearts in a colander. Then slice on cutting board and divide evenly among 4 large salad bowls.
Heat coconut oil in large skillet and add chicken breasts.
Cook for 15-20 mins. covered. Be sure to turn the chicken breasts every few minutes until they're lightly browned on both sides.
Remove chicken breasts from heat and slice on cutting board. Let cool slightly and divide evenly among the 4 bowls.
Diced tomatoes and red onion and evenly atop the chicken in the 4 bowls.
Slice hard boiled eggs and add evenly atop the tomatoes and red onion.
Slice the avocado and divide evenly in the bowls.
Sprinkle each bowl with bacon bits and cheddar cheese.
Serve with your favorite dressing. I like honey mustard for this or ranch.
Only add the chicken breast to the lettuce when it is slightly warm. Be sure to boil your eggs, covered in water for 20 full minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (491g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 379 | ||
Calories from Fat: 251 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 153.7mg | 47 % | |
Sodium 768.4mg | 26 % | |
Potassium 688.4mg | 18 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 9g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 379
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