NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 slice sugar-free bacon

2 cup romaine lettuce

0.5 cup cherry tomatoes

0.25 cup cucumber

0.25 whole avocado

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the bacon slice in a cold skillet and turn the heat to medium. Cook until the fat has rendered and the bacon is crispy, then remove and chop into small bits.

• 2

  Season the chicken breast with half of the sea salt and black pepper. In the same skillet with the remaining bacon fat, sear the chicken for 5-7 minutes per side until cooked through and golden brown.

• 3

  While the chicken rests, prepare the dressing by whisking together the Greek yogurt, lemon juice, garlic powder, onion powder, dried dill, and the remaining salt and pepper in a small bowl.

• 4

  Chop the romaine lettuce, halve the cherry tomatoes, and slice the cucumber. Dice the avocado into bite-sized pieces.

• 5

  Slice the rested chicken breast into strips.

• 6

  In a large bowl, toss the romaine, tomatoes, and cucumber with the creamy ranch dressing until well coated.

• 7

  Top the salad with the sliced chicken, avocado, and crispy bacon bits before serving.