This plate of blended greens plans in a matter of minutes! We're talking 10 minutes of cooking bacon and chicken, make the dressing while those cook and after that severing and throwing together all of the fixings. So fundamental therefore inconceivable for basic, moment snacks to bit out and store in the fridge for when you're enthusiastic.
Do whatever it takes not to worry over the avocados getting dim shaded, there's lime press in the dressing that keeps that green and flavorful for up to 3 days in the cooler… which kinda works out since the recipe makes 3 servings.
- 6 slices bacon uncured, sugar free
- 1 lb boneless. skinless chicken breast halved to make cutlets
- salt and pepper to taste
- 3 tablespoon avocado or olive oil based mayonnaise
- 1 tablespoon lime juice fresh
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 cup tomatoes diced (2 small or 1 large)
- 2 green onion finely sliced with whites
- 1 avocado chopped
- 1 head of romaine or butter lettuce for wrapping
- IN A LARGE SKILLET OR FRYING PAN, cook bacon over medium heat for 2-3 minutes each side, or until crispy. Remove the bacon from the pan and allow to cool on a paper towel lined plate.
- SEASON THE CHICKEN BREAST CUTLETS, with salt and pepper and place into the pan with the bacon drippings. Cook 3 minutes per side, or until the internal temperature reads 165˚F and the inside is no longer pink. Remove from the pan and allow to cool.
- IN A SMALL BOWL, whisk together mayo, lime juice, garlic and chili powder.
- ONCE THE CHICKEN AND BACON are cool, chop into 1/2-inch pieces and place in a large bowl. Add the remaining ingredients (tomato, green onion, avocado, and eggs) to the bowl quickly toss to evenly distribute the ingredients. Pour the mayo mixture into the bowl with additional salt and pepper to taste and toss again to coat.
- SPOON THE SALAD into 2-4 lettuce cups per person and serve cold.
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