Ingredients

The following ingredients have 4 Servings
  • 8 oz Chicken breast
  • 2 Large eggs
  • 3 Cups Lettuce of choice, (Chopped)
  • 3 Cups Coleslaw mix ((the kind without dressing))
  • 2 Strips Bacon, (cooked)
  • 1 Roma tomato, (cubed )
  • 1/3 Cup Crumbled Feta cheese
  • 1/4 Cup Green onion, (sliced)
  • 1/2 Avocado, (chopped )
  • 1/4 Cup Non-fat Plain Greek yogurt
  • 2 Tbsps Light Ranch dressing of choice
  • Water, (as needed)

Instruction

  • Preheat you oven to 350 degrees. Spray a small pan with cooking spray and place the chicken on top. Bake until no longer pink inside, about 25-30 minutes.
  • Place the eggs into a large pot and cover with about 1 inch of water. Bring to a boil over high heat. Once boiling, turn off the heat, cover the pot and let it sit for 11-12 minutes. Once sat, pour out the hot water and fill the pot with cold water.
  • Mix together the chopped lettuce and coleslaw mix, dividing evenly between two plates or bowls.
  • Crumble the bacon and divide between two plates, followed by the tomato, feta cheese, green onion and avocado.
  • Slice the chicken and divide between the two plates. Then, peel and slice the eggs and divide between the two plates.
  • Whisk together the ranch and Greek yogurt, thinning out to desired consistency with water.
  • Drizzle the salads with the Ranch Greek yogurt dressing.
  • Devour!