Ingredients
For the Chicken:
- 1/2 pound boneless, skinless chicken breasts
- Salt and pepper, for seasoning
- Olive oil, for cooking
For the Salad:
- 10 cups of fresh spring mix lettuce (roughly 14 ounces)
- 1 cup of pickled red onions (find my special recipe on my website)
- 1 cup of sliced grape tomatoes
- 6 slices of bacon, cooked until crisp and crumbled
- 4 hard-boiled eggs, sliced
- 2 ripe avocados, sliced
- Green Goddess Dressing (opt for either a quality bottled version or use my homemade recipe available on my website)
Preparation Instructions
Chicken Preparation:
- Start by patting the chicken breasts dry with paper towels. Place them between two sheets of plastic wrap or inside a Ziploc bag and gently pound them to an even thickness. This ensures even cooking.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides before placing them in the hot skillet.
- Cook the chicken for about 5-6 minutes on one side, without moving it, to achieve a golden sear. Then, flip the chicken and cook for an additional 4-5 minutes or until the internal temperature reaches 165°F. Once cooked, transfer the chicken to a plate and allow it to cool.
Salad Assembly:
- Wash and thoroughly dry the spring mix lettuce. Evenly distribute it into four sizable bowls or onto plates for serving.
- Slice the cooled chicken into strips and arrange it atop the beds of lettuce. Follow this by evenly distributing the pickled red onions, sliced grape tomatoes, crumbled bacon, hard-boiled egg slices, and avocado slices across each salad.
- The final touch is a generous drizzle of the Green Goddess Dressing over each salad.
Serve these sumptuous salads immediately for a fresh, flavorful, and satisfying meal. Enjoy the harmonious blend of textures and tastes that make this salad a delightful treat!
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