Serves: 4. Per serving: 283 calories, 33 g protein
Salad:
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6 cups chopped romaine lettuce
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2 slices bacon, cooked until crisp, crumbled
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2 large eggs, hard-cooked to desired doneness, quartered
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12 ounces boneless, skinless chicken breast, cooked and cut into cubes
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2 cups halved cherry tomatoes
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3 tablespoons sliced ripe black olives
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced (about 1 teaspoon)
- 1 small ripe avocado
- 3 tablespoons snipped chives
- 2 tablespoons chopped fresh tarragon
- 1⁄4 cup fresh parsley leaves
- 1⁄4 cup chopped fresh basil
- 2 tablespoons lemon juice
- 2 tablespoons avocado oil mayonnaise
- 2 teaspoons coconut aminos
- Fine sea salt and freshly ground black pepper
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Make the dressing: Combine the oil and garlic in a small unheated skillet. Place over low heat and cook until the mixture sizzles, about 30 seconds, then transfer to a cup to cool. Combine the avocado, chives, tarragon, parsley, basil, lemon juice, mayonnaise, and coconut aminos in a high-speed blender or small food processor. Add the cooled garlic mixture and process until smooth. Thin with water if needed to reach the desired consistency. Taste and season with salt and pepper. (Yield: 11⁄4 cups. You can make the dressing up to two days ahead; cover and refrigerate.)
2. Make the salad: Toss the lettuce with 1⁄4 cup dressing. (Toss again with more dressing if you like.) Divide among four bowls. Make rows on top of the lettuce with the bacon, eggs, chicken, tomatoes, and olives, dividing the ingredients evenly. Drizzle with more dressing, if desired, and serve.
