Chicken Bacon Egg Avocado Summer Salad

That’s a mouth full.

Every wonder why salads at home aren’t always as good as they are at a restaurant? I have!

Making the dressing from scratch usually does the trick. I forgot how good homemade vinaigrette is and it only took a minute!

This salad is PACKED with nutrients including protein and nonstarchy veggies. Use your left over chicken and meal prep a few hardboiled eggs for the week while you’re making this salad! Something new and refreshing for the summer, or even a date night.

Nutrition info:

Chicken: Great lean protein source. Chicken breasts are also a very good source of ​selenium, phosphorus, vitamin B6, and niacin.

Egg: One egg has only 75 calories and 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.

Avocado: heart healthy fat with tons of vitamins and minerals!

Red Wine Vinegar: Great dressing, marinade, flavoring option very low in calories. It also has antioxidants!

Avocado Chicken Bacon Egg Salad 

Cuisine

American

Prep Time

20 min

Cook Time

20 minutes

Servings

2 servings

Ingredients

Chicken

  • 1/2 lb Chicken Breast
  • 1 Tsp Garlic and Herb Seasoning

Bacon

  • 2 Slices bacon

Egg

  • 2 Eggs

Dressing

  • 1/2 Onion
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsp Olive Oil
  • 1 Tbsp Dry Mustard
  • 1 Tbsp Honey
  • 1 Pinch Salt
  • 1 Pinch Pepper

Salad

  • 4 Cups Lettuce
  • 1 Small Avocado

Instructions

Chicken

  1. Heat grill to 300 F, season chicken with garlic and herb seasoning, cook 7-8 minutes on each side or until done.

Bacon

  1. Heat stove to medium, fry bacon until crispy, 5-7 minutes.

Egg

  1. Boil water, cook egg 7-10 minutes depending on your preference. Place in cold water afterwards, it makes eggs easier to peel.

Dressing

  1. Sauté onion on medium heat in pan until soft, 5 minutes. Combine vinegar, oil, mustard, honey, salt and pepper into small bowl. Mix together.

Salad

  1. Cut romaine lettuce, enough for two salads (4 cups), slice avocado.
  2. Add all protein toppings and dressing to lettuce and avocado (cut in half, one half for each salad).

Things You Might Need

Red Wine Vinegar

Instant Pot or Hard Boiled Egg Maker

Dry Mustard

The Final Product