They say that variety is the salt of life. Variety is also the secret to a hearty and enjoyable salad!
It may seem simple, but salads may intimidate folks for many different reasons. The pantry offers many salad-worthy ingredients, but this recipe is meant to share my take on a protein-rich salad that will not leave you hungry afterwards.
Prepare your chicken breast. It can be grilled, baked, sous-vide, whatever! Keep in mind though that the juicier, the better.
I recommend following this recipe:
https://fish-food.org/recipes/baked-chicken-breasts/
Take your head of lettuce and chop off the core (that's the hard part). Inspect the leaves and don't be afraid to chop off and throw out any soggy portions. We want crunchy leaves in our salad.
Wash the leaves that you choose to use, and use either paper towels or a salad spinner to dry them as thoroughly as possible.
Chop them into 1/2-inch strips and plate your lettuce.
Chop the tomatoes into slices or wedges, and add those to the salad.
Add your sliced avocado.
Add a boiled egg or two. Up to you if you want to slice them in half, dice them, or leave them whole.
Slice your chicken breast into 1/2-inch slices, and place on the top of the salad.
Add whatever dressing you'd like, but don't go overboard! Enjoy your salad!
0 servings