A lighter remake of the classic that cuts calories and fat, but not taste! High in protein and gluten free!
Preparation:
To cook:
Level: Easy
Serves: 2
Ingredients
- 8 ounces, weight Chicken breast
- 2 large eggs
- 3 cups Choice of Lettuce, Chopped
- 3 cups Coleslaw mix (the kind without dressing)
- 2 bands Bacon (cooked)
- 1 Roma tomato, diced
- ⅓ cups Crumbled feta cheese
- ¼ cups Green onion, sliced
- ½ Avocado, chopped
- ¼ cups Fat Free Plain Greek Yogurt
- 2 tablespoons Your choice of light ranch dressing
- Water (as needed)
Preparation
Preheat the oven to 350ºF. Spray a small saucepan with cooking spray and place the chicken on it. Bake until no longer pink inside, about 25 to 30 minutes.
Place the eggs in a large saucepan and cover with about 1 inch of water. Bring to a boil over high heat. Once boiling, turn off the heat, cover the pot and let sit for 11-12 minutes. Once seated, pour in the hot water and fill the pot with cold water.
Combine chopped lettuce and coleslaw mixture, dividing evenly between plates or bowls. Crumble the bacon and divide between the plates, followed by the tomato, feta cheese, green onion and avocado.
Slice the chicken and divide between plates. Peel and cut the eggs and divide them among the plates.
Whisk together ranch and Greek yogurt, diluting to desired consistency with water. Sprinkle salads with dressing. Devour!
Note: You could also omit the coleslaw mixture and just make lettuce, but I love the crunch that cabbage gives!
