Prep
10 min
Cook
20 min
Total
30 min
Serves
3
Instructions
- 01
Turn oven to Broil at 500 degrees F.
- 02
Trim chicken and slice in half, lengthwise to make thinner breasts. In a medium pot or skillet, heat avocado oil until warm but not smoking. Add chicken and season with salt and pepper. Let cook on medium for about 4-5 minutes either side, or until seared/browned and cooked all the way through. I like covering with a lid the last few minutes to steam. Once done, remove from heat and set aside.
- 03
For sweet potatoes: add cubes to parchment paper covered baking sheet. Spray with avocado oil and season with salt and pepper. Broil for about 8-12 minutes, flipping towards the end. They should be slightly charred.
- 04
Slice bacon strips in half and cook in a large skillet. I like adding ground pepper for flavor here. Once done, set aside.
- 05
Chop all toppings on large cutting board and start building your salad. Add romaine, chicken, bacon, sweet potato, cherry tomatoes, eggs and green onion.
- 06
To make dressing, whisk all ingredients together in a bowl with a fork and add to a side dish for guests to use on their own. Enjoy! :)
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