Ingredients
- 1.5 lbs chicken breasts
- 2 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 eggs
- 6 slices bacon
- 3 hearts romaine lettuce
- 1 cup cherry tomatoes
- 1 avocado
- 1/2 cup feta cheese (or blue cheese)
- 1/4 cup fresh chives
Dressing
- 2 avocados
- juice of 1 lemon
- 2 cloves garlic
- 1/4 cup avocado oil (or olive)
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup water
Instructions
- Toss chicken in oil, salt, and pepper and cook however you would like. I grilled over medium-high heat for 8 minutes per side, until middle temperature reached 165F. You could also bake for 20-22 minutes at 400F. Let chicken rest.
- Prepare your eggs by bringing a pot of water to boil. Gently add eggs and cook for 12 minutes. Drain and run cold water over them for 2 minutes.
- Cook bacon on stovetop for 6-8 minutes or until crispy. Drain and set aside.
- Make dressing by placing all dressing ingredients in a food processor and process until smooth, adding more water as needed to thin.
- Chop lettuce, chicken, tomatoes, eggs, avocado, bacon and then assemble your salad.
- Add cheese and chives on top, and then toss with dressing.
- Serve and enjoy within two days.
Category: dinner, lunch, meal-prep, gluten-freeMethod: ovenCuisine: AmericanDiet: Gluten Free