Description
When bacon is in a salad – it’s going to be good. Avocado, basil, chicken, tomato, romaine and extra homemade dressing.
Ingredients
Scale
- 1 tablespoon coconut oil
- 2–3 boneless skinless chicken breast
- 1 large head of romaine lettuce, chopped or left large
- 1 cup cherry tomatoes, sliced in half
- 4 thick cut bacon slices, cook until crisp and patted dry
- 1 avocado, sliced
- 1–2 cups herbed gluten free croutons
- 12 fresh basil leaves, torn
Peppered Dill and Parsley Ranch
- 1 tablespoon olive oil
- 1/3 cup full fat unsweetened coconut milk
- 1 heaping tablespoon avocado mayo
- 1 garlic clove
- 1/4 cup chopped fresh parsley
- 2 heaping tablespoon fresh dill
- 1 large pinch of each salt and ground black pepper
- 1 teaspoon white balsamic vinegar
Place all ingredients in a blender or food processor. Process until smooth and combine. Place in an air tight container with a lid in the refrigerator.
Instructions
- To simply pan sear the chicken and cook it through – heat a sauté pan over high heat with the coconut oil in it. Sprinkle both sides of the chicken breasts with salt and pepper. When the pan is hot, add the chicken and don’t touch it until the sides become very white and the under side is crispy brown.
- Flip over and cook for 4-6 more minutes or until it’s cooked through. Remove the chicken and let it rest on a plate or cutting board before slicing into.
- To assemble the salad, place the romaine lettuce around a serving platter or plate. Arrange the tomatoes, bacon, avocado and croutons on top of the lettuce.
- Slice the chicken and arrange on the plate. Top with basil leaves and chilled dressing.
Notes
*The more time in the refrigerator, will allow the dressing to set up + become more thick.
- Prep Time: 5
- Cook Time: 15
- Category: salad
- Method: stove-top
- Cuisine: salad