Chicken and bacon ranch salad
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By Nancy Harris
Chicken and bacon ranch salad
4 steps
Prep:15minCook:25min
Updated at: Wed, 16 Oct 2024 02:16:47 GMT
Nutrition balance score
Good
Glycemic Index
34
Low
Glycemic Load
6
Low
Nutrition per serving
Calories581.5 kcal (29%)
Total Fat49 g (70%)
Carbs12.6 g (5%)
Sugars5 g (6%)
Protein25 g (50%)
Sodium640.4 mg (32%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
8 ozchicken breast
1 tspavocado oil
sea salt
to taste
black pepper
to taste
¼ tspdried parsley
¼ teaspoondried dill
5 leavesromaine lettuce
chopped
3 slicesbacon
cooked
¼ cupred onion
thinly sliced
1 cupcherry tomatoes
halved or quartered
¼ cupDressing
1avocado
medium, cubed
cucumber
Chopped, optional
Carrot
shredded, optional
Instructions
Step 1
Preheat oven to 400°
Step 2
Place chicken in a baking dish and drizzle with the oil and season with salt and pepper. Sprinkle the parsley and Dill over the chicken and rub generously into the chicken. Transfer to the oven and bake for 20 to 25 minutes or until completely cooked through. Let cool slightly and then slice.
Step 3
In a large bowl, combine the romaine, sliced chicken, bacon, onion, and tomatoes. Pour the dressing over the top and toss to combine. Add the avocado and gently toss.
Step 4
Divide between bowls and enjoy
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