Macros for the WHOLE Salad:
416 Cals, 12g Carbs, 16g Fat, 56g Protein
Ingredients:
1.5 Cups Romaine
Big Handful of Spring Mix
6oz Chicken Breast (weighed raw)
75g Grape Tomatoes
8g Parmesan Cheese
2 Slices Center Cut Bacon
Avocado Mayo (recipe below)
Red Pepper Flakes
Avocado Mayo Dressing:
½ Medium Avocado
Handful Cilantro
1 Clove Garlic
60g Plain Non Fat Greek Yogurt
Juice from ½ Lime
Big Pinch Sea Salt
30ml Water
Direction:
1.) Cook your chicken breast and bacon. I seasoned my chicken breast with a blackened seasoning mix and cooked in the air fryer on 400 degrees F for 9 minutes. I also flattened the chicken breasts to make them cook more evenly. I cooked my bacon in the air fryer with the chicken to make it easier.
2.) Next, add all your avocado mayo ingredients into a your small blender and blend till smooth.
3.) Now it’s time to put together the salad. Make sure to grab a BIG bowl to mix all this! Add your romaine, spring mix, chicken, tomatoes, crushed bacon, parmesan cheese, avocado mayo, and red pepper flakes. Mix together and enjoy!