Ingredients
Seared Chicken
- 1 ½ lb boneless skinless chicken breast
- 1-2 Tablespoons olive oil
- garlic powder, sea salt and pepper
Salad
- ½ cup red onion, chopped
- 1 cup cucumber, sliced
- 1 cup grape tomatoes, halved
- 4 slices cooked turkey bacon, or regular bacon, crumbled
- ½ cup crumbled blue cheese
- 8 cups chopped romaine
- 1 avocado, chopped
- Honey mustard dressing
Instructions
- Season both sides of the chicken breast with garlic powder, salt and pepper. To cook the chicken, you can either grill it on an indoor or outdoor grill or sear it on the stovetop. To sear: add 1-2 teaspoons olive oil to a large skillet over medium heat. Place chicken breast in hot oil. Cook chicken about 6–7 minutes on each side, or until juices run clear. Remove from skillet and let sit for 5 minutes to cool before slicing for the salad. This step can be done in advance, and you can cook multiple chicken breasts together if you’re meal prepping.
- While the chicken cooks, make the dressing by blending all ingredients in a blender.
- For the mason jars: Line up 4 32 ounce mason jars. Add 3 Tablespoons of dressing to each jar, then start layering ingredients in this order: red onion, cucumber, tomatoes, chicken, bacon, blue cheese, avocado and romaine. Avocado can be chopped and added the morning of if you’re worried about it browning.
- When ready to enjoy, shake jar and pour into a serving bowl.
Notes
For a meal prep container: Line bottom of container with romaine and layer all ingredients in columns/sections on top. I recommend putting your bacon and avocado in separate containers — that way your bacon stays crisp and your avocado doesn’t brown. Store dressing in a separate container too.
Nutrition
Serving: 1salad with dressing Calories: 585kcal Carbohydrates: 10g Protein: 46g Fat: 41g Fiber: 3g Sugar: 4g