Ingredients:
2 heads of romaine, chopped
2 large organic chicken breasts
2 tbsp avocado oil
3 Persian cucumbers, chopped
1 medium sweet potato, peeled and cubed
2-3 sliced hard boiled eggs
5 strips organic bacon
1 cup cherry tomatoes, halved
4 stalks green onion, chopped
1/4 cup crumbled Feta cheese
DRESSING:
2 tbsp white wine vinegar
1/4 cup extra virgin olive oil
1/2 lemon, juiced
salt + pepper, to taste
Method:
Turn oven to Broil at 500 degrees F. Trim chicken & slice in half, lengthwise to make thinner breasts. In a medium pot or skillet, heat avocado oil until warm but not smoking.
Add chicken & season with s & p. Let cook on medium for about 4-5 minutes either side, or until seared/browned and cooked all the way through. I like covering with a lid the last few minutes to steam. Once done, remove from heat & set aside.
For sweet potatoes: add cubes to parchment paper covered baking sheet. Spray with avocado oil & season with s & p. Broil for about 8-12 minutes, flipping towards the end.
They should be slightly charred. Slice bacon strips in half & cook in a large skillet. I like adding ground pepper for flavor. Once done, set aside.
Chop all toppings on large cutting board & start building your salad. Add romaine, chicken, bacon, sweet potato, cherry tomatoes, eggs, green onion & feta.
To make dressing, whisk all ingredients together in a bowl with a fork & add to a side dish for guests to use on their own.
