Ingredients
For the salad
- 8 ounces chicken breast
- 2 large eggs
- 3 cups lettuce of choice chopped
- 3 cups coleslaw mix without dressing
- 2 strips bacon cooked
- 1 roma tomato cubed
- 1/3 cup crumbled feta cheese
- 1/4 cup green onion sliced
- 1/2 avocado chopped
For the dressing:
- 1/4 cup nonfat plain Greek yogurt
- 2 tablespoons light ranch dressing of choice
- Water as needed
Instructions
- Preheat oven to 350℉. Spray a small pan with cooking spray and add the chicken to the pan. Bake until no longer pink inside, about 25-30 minutes.
- Place the eggs in a large pot and cover with about 1 inch of water. Bring to a boil over high heat. Once it's boiling, turn off the heat, cover the pot and let it sit for 11-12 minutes. Then, drain the hot water and fill the pot with cold water.
- Mix the chopped lettuce and coleslaw mix, dividing evenly between two plates or bowls.
- Crumble the bacon and divide between two plates, followed by the tomato, feta cheese, green onion, and avocado.
- Slice the chicken and divide between the two plates. Peel and slice the eggs and divide between the two plates.
- Whisk together the ranch and Greek yogurt, thinning out to desired consistency with water.
- Drizzle the salads with the dressing, and serve.