Rows of chicken, crispy bacon, boiled egg, avocado, tomato and tulum cheese on a bed of romaine with a mustard vinaigrette. A filling, high-protein American salad.
Ingredients
Instructions
- 1
Cook the bacon in a dry pan over medium heat for 6-8 minutes until crisp, drain on paper towels and crumble.
- 2
For the dressing, shake the olive oil, vinegar, mustard and salt together in a small jar.
- 3
Wash and dry the lettuce, chop it finely and spread it over a large serving platter.
- 4
Dice the chicken breast, hard-boiled eggs, avocado and tomatoes into small cubes; crumble the tulum cheese.
- 5
Arrange the chicken, bacon, egg, avocado, tomato and tulum cheese in neat rows over the lettuce.
- 6
Drizzle with the dressing just before serving and toss at the table.
Nutrition
Per serving
| Calories | 538 kcal |
|---|---|
| Protein | 39 g |
| Carbs | 9 g |
| Fat | 39 g |
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