Grilled Chicken Caesar Salad
 
 
Dana:
Serves: 2 servings
Ingredients
  • 2 servings leftover chicken, chopped into bite-sized pieces
  • About 10 spears of asparagus, roasted
  • ½ cup chopped cherry or grape tomatoes
  • ½ cup chopped cucumber
  • 2 hard-boiled eggs, chopped
  • ½ avocado, sliced
  • ¼ cup minced red onion
  • 2 large slices bacon or prosciutto, cooked and chopped into bits
  • 3-4 cups salad greens (try kale, spinach, spring mix or arugula!)
  • Caesar dressing, for serving (my favorites: Primal Kitchen Foods+ Tessemae’s) or Paleo Ranch Dressing
Directions
  1. Assemble and chop all your ingredients - if the chicken and asparagus aren’t cooked yet, do that! (Follow these instructions for the asparagus: Preheat the oven to 400 F. Wash and trim the asparagus - chop about 1 inch off the firm (lighter) end without the buds. Line a large baking sheet with parchment paper; toss the asparagus in 1 Tbsp oil. Season evenly with garlic powder, salt and pepper. Bake for 12 minutes, until the asparagus begins to brown.)
  2. Set aside to cool while you assemble the rest of the salad.
  3. Make your salad! Start with your favorite salad greens, then add your chopped chicken, asparagus, tomatoes, sliced cucumber, eggs, avocado slices, and bacon, then top it all off with a drizzle of some caesar or ranch dressing!
  4. Faceplant.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/grilled-chicken-caesar-cobb-salad/