Ingredients

The following ingredients have 4 Servings
  • 8 Slices bacon (chopped)
  • 1 Lb. chicken breast (diced )
  • 1/2 Tsp. garlic powder
  • 1/2 Tsp. salt
  • 1 Cup ham (diced )
  • 1 Cup cherry tomatoes (halved)
  • 1 avocado (diced)
  • 4 eggs (hard boiled and diced)
  • 2 heads romaine lettuce (chopped)
  • 1 yellow bell pepper (thinly sliced)
  • 1/2 red onion (thinly sliced)
  • 1 Bunch cilantro (about 3 tbsp)
  • 1 cup mayonnaise (dairy free )
  • 1 cup coconut milk
  • 3 Cloves garlic
  • 1/2 shallot ( small and thinly sliced)
  • 1 Tsp. apple cider vinegar
  • 1/2 Tsp. black pepper
  • 1/4 Tsp. salt

Instruction

  • Hard Boil the eggs. Add eggs to 3” of water and 1 tbsp vinegar in a saucepan and bring to a boil. Cook for 5 minutes. Remove eggs and place into an ice bath for at least 5 minutes. Peel eggs under running cold water. Dice eggs and set aside in a small bowl. 
  • Cook the bacon in a skillet over medium high heat. Once cooked, remove bacon from the skillet and chop. Set aside. Keep bacon grease in the skillet for the next step. 
  • Cut chicken breasts into 1” pieces. Season with garlic powder and salt. Add to the skillet and cook in the bacon grease, about 6 minutes. Set aside in a small bowl. 
  • Prepare lettuce and produce. Wash and pat dry all produce. Cut cherry tomatoes in half. Cut the avocado in half, remove the pit, and dice. Thinly slice the bell pepper and red onion, then cut the thin slices in half. Set all aside into individual bowls. Chop romaine lettuce and add to a large salad bowl.
  • Prepare cilantro dressing. Remove cilantro leafs from the stems and add to a food processor with shallot and garlic cloves. Puree for 10 seconds. Add to a small mixing bowl with mayo, coconut milk, apple cider vinegar, black pepper, and salt. Whisk well to combine.  
  • Arrange meat and produce atop the lettuce in individual sections.  
  • Serve immediately with a drizzle of cilantro ranch and enjoy!