This salad is probably – scratch that – definitely not for the person looking to lose weight. I’m sure if you eat only a taste of it then perhaps it could qualify, but the chances of you eating only a bite after tasting this are slim to none. I mean honestly it’s less of a salad and more of a lettuce fueled protein transportation device covered in sweet poppy seed deliciousness. Hmm yes, sometimes I astound myself with the elegance of the verbal imagery I create of my food. So if that mental picture made you ready to just dive into this salad, you’re in luck because here’s the recipe.
2 Chicken Breasts (Filleted)
½ Teaspoon Adobo All Purpose Seasoning
½ Teaspoon Salt
½ Teaspoon Pepper
1 Tablespoon Butter
1 Tablespoon Vegetable Oil
- Clean any fat or cartilage off the chicken breasts and fillet them into four thin pieces. Rub an even amount of the Adobo, salt, and pepper into each fillet.
- On medium high heat melt your butter and oil in a fry pan. Sauté the chicken fillets until they are fully cooked, around 10 to 15 minutes. Set the chicken aside on a cutting board, once cooled cut into bite sized pieces.
4 Medium Eggs (Hard Boiled, Diced)
½ Package of Bacon (Fried, Crushed)
2 Hearts of Romaine
12 Cherry Tomatoes (Halved)
1 Avocado (Diced)
½ Yellow Onion (Sliced)
2 Tablespoons Poppy Seed Dressing (I used Newman’s Own)
- To hard boil your eggs set them in a pot and fill it with water so the eggs are just covered. Heat the water on high until it begins to boil. Once the water is boiling cover the pot and reduce the heat to low (if using an electric stove turn off the heat). Let the eggs rest in the water for 12 minutes. After, drain the eggs and cool them under cold
- Wash your romaine under cold water and pat dry. To cut your romaine into four pieces slice vertically from root to tip all the way through, then turn 90 degrees and do the same. Keep the cut romaine tightly together and cut through horizontally to create bite size pieces. Set aside in a large bowl.
- Diced, crush, halve, and slice your respective ingredients until all of them are prepped into bite size pieces for the salad.
To plate, I arranged all the ingredients on a cutting board next to the bowl of lettuce and serving plates. This way everyone was able to create a salad with however much of each topping they wanted. I first had this salad when I was 10 years old and haven’t been able to find a replacement favorite since. Despite my earlier teasing about it basically being entirely composed of proteins this salad is actually quite light and will keep you from feeling grossly full on a hot day. Hmm, and now that I think about it this recipe is also great for busy days because it keeps you energized after eating. So maybe all that chicken, egg, bacon, and avocado is a good thing after all.