Ingredients
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1 Head Green Leaf Lettuce
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2 Grilled and Diced Chicken Breast
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4 Slices Bacon
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2 Tomatoes
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1 Cucumber
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4 Eggs
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4 Ounces Monterrey Jack Cheese
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1 Avocado
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Ranch Dressing
Directions
- Cook Chicken: Season chicken breast with salt and pepper. Grill or pan cook cook until thoroughly cooked or until internal temperature reaches 165°. Remove from heat and let cool. Once cool, dice into 1/2 inch chunks.
- Cook Bacon: Place bacon on sheet pan and cook in oven at 400° until very crispy. Remove from oven and let cool. Once cooled chop into small pieces and set aside.
- Eggs: Put saucepan on stove and add eggs. Cover eggs with cold water and add 1/4 cup salt. Bring to simmer and cook for 10 minutes. Remove and cool under cold water for several minutes. Once cooled, remove shells and slice.
- Prepare Ingredients: Chop head of green leaf lettuce into small 1/2 inch ribbons. Dice tomatoes into small chunks. Peel cucumber and slice in half lengthwise then cut into thin half circles. Cut cheese into small 1/4 inch chunks (alternatively the cheese can be shredded). Cut avocado into fourths and remove shell. Slice each fourth into thin pieces.
- Assembly: Place equal amounts of lettuce in each of four bowls or containers. Layer the ingredients on top in equal portions. Serve with ranch and enjoy!
Meal Prep Tip:
This salad keeps very well for 2-3 days. Simply assemble the salads into air tight containers and keep the ranch in a separate container to add just before eating.
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