Chef Salad of Chicken, Bacon, Tomato, Avocado and Cheese
3.9g
Net Carbs
35.2g
Protein
32.3g
Fat
7.3g
Fiber
468
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 medium slice (yield after cooking) Bacon
- 1 cup Spring Mix Salad
- 1/2 medium whole (2-3/5" diameter) Red Tomatoes
- 6 ounces raw Chicken Breast
- 1/4 cup diced Monterey Jack Cheese
- 1/2 each California Avocados
Directions:
- Cook bacon and lay on paper towel to absorb excess fat.
- Poach chicken in 1-inch of water in a skillet over medium heat until it is no longer pink in the center, about 8 minutes. Cool and chop into bite-size pieces. Season to taste with salt and freshly ground black pepper.
- Dice tomato and slice avocado. Assemble greens, bacon, chicken, tomato, avocado and cheese.
- Toss with low-carb dressing of your choice and adjust seasonings as necessary.
