Ingredients:
4 slices of nitrate-free bacon, cooked and crumbled
2 eggs
1 large head Romaine lettuce, shredded
2 boneless, skinless chicken breasts
2 tomatoes, seeded and chopped
1 avocado – peeled, pitted and diced
3 green onions, sliced
Dressing:
5 Tablespoons honey
3 Tablespoons Homemade mustard or Annie’s Dijon mustard
2 Tablespoons apple cider vinegar
1 Tablespoon plain Greek-style yogurt (optional) for creaminess
Directions:
Place chicken breasts in a pot. Add water or chicken stock so that it completely covers the chicken by at least a half inch to an inch. Bring to a boil then reduce heat to a slight simmer. Partly cover the pot and cook for 10 minutes. Turn off the heat and leave the chicken to finish cooking in the pot for 10-15 more minutes. Remove from pot and allow to cool before dicing.
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop.
To make the dressing, combine all the ingredients in a small bowl and whisk until smooth.
Top each salad plate with shredded lettuce, bacon, chopped egg, chicken, tomato, avocado and green onions. Serve with honey mustard dressing.
Makes 4 servings
Latest Discussion
- Re: 30 day detox program using this site for recipes, help?
by: simplydawn
November 12, 2015, 17:20 - Re: corn flakes on anti-candida?
by: Pattyalthealth
August 3, 2013, 11:52
Calendar
Search by Ingredient
Top Rated
- Thai Veggie Wraps (93%)
- Cashew Dreamcake (93%)
- Shrimp Cocktail (93%)
- Fall Fruit Salad (90%)
- Herbed Quinoa (90%)