Prep time 20 min.
Cook time 10 min.
Serves 4
⦁ 2 chicken breasts sliced
⦁ 1 teaspoon curry powder
⦁ 1/4 teaspoon season all
⦁ 1/2 teaspoon garlic powder
⦁ 2 dashes salt
⦁ 1/4 teaspoon old bay seasoning
⦁ 1 cup spinach chopped
⦁ 1 head Romaine lettuce
⦁ 3/4 cup cherry tomato halves
⦁ 3 small sweet bell peppers
⦁ 1/3 English cucumber sliced
⦁ 4 slices thick cut bacon crumbled (optional)
⦁ 2 hard boiled eggs sliced
⦁ blue cheese ( optional)
⦁ ranch dressing
⦁ lemon (optional) see Note*
1 Fry bacon in a medium nonstick frying pan. Remove bacon, reserving the grease.
2 Mix seasonings in a small dish then sprinkle generously over chicken, seasoning all sides.
Fry chicken in hot bacon grease on medium heat, for a few minutes until all sides are slightly browned. Cover with a lid and turn heat to med-low, cook for 10 minutes or until chicken is no longer pink in the center. Do not overcook.
3 Compile salad in order given: first mixing lettuce and spinach, then layering the rest, ending with bacon and chicken (cooled to room temperature).
4 Serve with Ranch dressing and lemon slices.
Note* Fresh lemon juice drizzled over a salad really brings out the flavor!
My husband and I decided to try a month of eating no sugar for him, and low sugar for me, (woman has got to have a few sweets you know.) and eating light, healthy meals. I was excited but also a little apprehensive about coming up with ideas. After I made this salad and got good reviews from Him, and loved it myself, I felt like maybe this whole diet thing won’t be so bad after all!
This Mom Cooks 