Tossed Chicken Salad
Ingredients
- 8 slices bacon, chopped
- 2 lb boneless, skinless chicken breasts
- ½ tsp pepper
- ⅛ tsp salt
- 2 ears corn
- 1 (3-count) pkg romaine lettuce hearts, chopped
- 3 Roma tomatoes, cut into wedges
- ½ (5-oz) pkg seasoned croutons
- 1 (8-oz) block white Cheddar cheese, cubed
- 1 cup honey mustard dressing and marinade made with avocado oil
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with pepper and salt. Cook chicken in hot drippings in skillet over medium-high heat 4 to 5 minutes or until done; remove from skillet, and let stand 5 minutes before thinly slicing.
- Cut corn kernels from cobs; discard cobs. Add corn to drippings in skillet, and cook until lightly browned; transfer to a large bowl. Add bacon, lettuce, tomatoes, croutons, cheese, and dressing; toss.
- Divide salad among 6 plates; top each with chicken.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
675
|
675
|
| Fat (g) | 42 | 42 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 51 | 51 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 967 | 967 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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