Ingredients
- 2 eggs
- 85 g bacon
- 220 g cooked chicken breast, cut into smaller pieces
- 55 g blue cheese, crumbled
- 1 (200 g) avocado, sliced
- 1 (110 g) tomato, sliced
- 140 g (700 ml) Romaine lettuce, chopped
- 1 tbsp fresh chives, minced (optional)
- salt and ground black pepper
Ranch dressing
- 3 tbsp mayonnaise
- 1 tbsp ranch seasoning
- 2 tbsp water
Instructions
1. Begin with preparation of the dressing. Mix together mayonnaise, ranch seasoning, and a splash of water. Set the dressing aside for later use.
2. Boil the eggs in water for 8-10 minutes. Then, cool them in ice water to make peeling easier. Once cooled, roughly chop the eggs.
3. Cook the bacon in a hot, dry skillet over medium-high heat until it turns crispy.
4. Place the lettuce on a platter or individual plates. Layer the chicken, bacon, vegetables, eggs, and blue cheese on top. Season everything with salt and pepper, paying particular attention to seasoning the eggs.
5. Drizzle the salad with the dressing and sprinkle finely chopped chives on top.
NET CARBS
6g
3%
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