We have salad quite a bit. It's easy, versatile and (most of the time) good for you. Since Jon and I are trying to eat low-carb, it's a good option for us. Here's one I made last night that was super easy, filling and delicious!
I didn't take an ingredient picture because I wasn't planning on posting this recipe. But a few people asked for it so here's how I made it.
What you need (serves 2 entree salads or 4 side salads):
- 2 chicken breasts (I used 4 chicken tenders instead)
- 1 bag organic romaine lettuce (*I always buy organic lettuce since it's on the dirty dozen list*)
- 1/4 red onion, sliced thinly
- 1/4 C shredded carrots
- 1/2 C shredded mozzeralla cheese
- 1 ripe avocado, sliced
- Dressing of your choice (we used low carb ranch)
- Chicken seasoning (below)
Seasoning recipe:- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
- 1/4 tsp salt
- 1/4 tsp white pepper (could use black if you prefer)
Directions:
- Drizzle chicken with oil (coconut is my choice) and top with seasoning. Place on a foil lined baking sheet.
- Bake chicken at 350 for 20 minutes
- Combine lettuce, red onion, carrots and cheese in a large bowl
- When chicken is fully cooked and slightly cooled, slice diagonally and add to bowl
- Add dressing and toss
- Serve and top with sliced avocado
I like adding the avocado at the last minute so it doesn't turn brown or get mushy being mixed with the dressing. If you don't like avocado, leave it out! Or...blend it with some ranch dressing and 1/8 tsp of cayenne pepper for a spicy avocado ranch dressing! Yum!
This would also be great with some skirt steak instead of the chicken or go completely vegetarian and add some garbanzo beans and cucumber.
