Description
A hearty and nourishing salad with grilled chicken, hard-boiled eggs, avocado, blue cheese, and a tangy homemade dressing, offering a balance of high protein and vibrant flavors.
Ingredients
2 hard-boiled eggs, peeled and sliced
4 oz boneless, skinless chicken breast, grilled and sliced
4 cups romaine lettuce, chopped
1 avocado, halved, pitted, and cubed
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup crumbled Torahich blue cheese (halal alternative)
1/4 cup halal turkey bacon pieces (or oven-roasted chickpeas)
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 small shallot, finely chopped
1 tbsp honey
2 tbsp Greek yogurt (dairy-free if needed)
Salt and pepper to taste
Instructions
Pat chicken dry, season with salt and pepper, then grill over medium heat until cooked through (about 5-7 minutes per side)
Peel and slice hard-boiled eggs
Chop romaine lettuce, halve cherry tomatoes, slice red onion, and cube avocado
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, shallot, honey, Greek yogurt, salt, and pepper to create the dressing
Assemble salad by layering romaine, chicken, eggs, avocado, tomatoes, red onion, turkey bacon, and blue cheese on a large platter
Drizzle dressing over the salad before serving
Notes
Customize with nuts (e.g., walnuts or almonds) for crunch
Substitute blue cheese with feta if preferred
Dressing can be made 1 day in advance and stored in the fridge
Salad keeps fresh for up to 3 days in an airtight container
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 1000mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg