Ingredients
- 2-3 chicken breasts
- 1 tablespoon olive oil
- salt and pepper
- garlic powder
- onion powder
- 10 oz spring mix
- 6 oz kale, chopped
- 1 pint cherry tomatoes, halved
- ½ red onion, sliced
- 1 avocado, sliced
- ¼ cucumber, sliced
- 4 hard-boiled eggs
- 5 stips of cooked bacon, broken in bits
- 2 oz parmesan crisps (Whisps)*
- cilantro lime jalapeño dressing
Instructions
- Pound out the chicken breasts so that they are 1 inch thick. Season each side of the chicken with salt, pepper, garlic powder, and onion powder.
- Heat a tablespoon of olive oil in a frying pan on medium-high heat. Once hot, add the chicken and cook on one side for about 4-5 minutes, until it is starting to brown. Then flip the chicken and cook for another 3-4 minutes, until the chicken has reached an internal temperature of 165° F.
- Remove the chicken from the pan and cover. Allow to sit for about 10 minutes before cutting. Then cut the chicken in strips, cutting against the grain.
- Add the spring mix, kale, and all other toppings to a large bowl and mix thoroughly. Add the dressing, and enjoy!
Notes
Calories include dressing.
*I like to use the parmesan crisps because they add a lot of texture, however, you could use any kind of parmesan if you prefer. If you leave the parmesan out this recipe will be completely dairy-free.