175kcal
1g
4g
1g
3g
13g
2g
263mg
- 3 cups firmly packed, roughly chopped Baby spinach
- 3 hard-boiled, peeled and sliced Organic eggs
- 6 slices cooked and crumbled Bacon
- 1 ripe, pitted, peeled, sliced or diced Avocado
- 1/3 cup crumbled Blue cheese
- 2 medium, diced Tomatoes
- 2 tbsp Avocado oil
- 680g / 1.5lb boneless, skinless, chopped Chicken thighs
- 3 cups chopped Romaine lettuce
- to taste Sea salt
- to taste Black pepper
1. Drizzle 2 tbsp Avocado oil in a skillet and add 680g / 1.5lb boneless, skinless, chopped Chicken thighs. Season lightly with Sea salt and Black pepper.
2. Sauté over medium heat until cooked through and no longer pink, 8 to 10 minutes. Remove from the pan and allow to cool.
3. Meanwhile, combine 3 cups chopped Romaine lettuce and 3 cups Baby spinach in a large serving bowl and toss with 1/4 cup of Honey Mustard Dressing.
4. Arrange the cooked Chicken, 3 sliced Organic eggs, 6 slices cooked and crumbled Bacon, 1 sliced or diced Avocado, 1/3 cup crumbled Blue cheese, and 2 diced medium Tomatoes on top of the greens.
40% of RDI
69% of RDI
4% of RDI
1% of RDI
1% of RDI
69% of RDI
42% of RDI
You can drizzle a little extra Honey Mustard Dressing over the top if desired.
© 2024 GrowwW
