High Protein Chopped Salad

For the Pesto in food processor, combine:
2 cups lightly packed fresh basil leaves
4 cloves garlic peeled
6 Tbsps pine nuts
1/2 cup grated all-natural parmigiano-reggiano cheese optional
1 Tbsp fresh lemon juice
1/2 tsp each sea salt and pepper
Begin running food processor then:
Add: 1/2 cup extra virgin olive oil in a slow stream until emulsified, and fully incorporated and smooth.
You will need to scrape sides often.

1 lb. chicken breast halves
1 tsp avocado oil or olive oil
4 large eggs
1 ripe avocado diced
8 cups fresh chopped salad leaves of choice butter lettuce, romaine, arugula or baby spinach
1 small red onion diced
2 cups halved cherry tomatoes
4 celery ribs thinly sliced
4 slices nitrate-free bacon or turkey bacon crumbled
1/4 cup homemade basil pesto sauce
2 Tbsps fresh lemon juice
sea salt and fresh ground black pepper to taste

Season your chicken breasts with sea salt and pepper on both sides.
Heat a large skillet over medium heat, then add 1 tsp of oil.
Cook chicken until golden brown and no longer pink in the center, about 4 minutes on each side.
Set your cooked chicken aside to rest, then once cool enough to handle, chop it all up into small pieces.
Meanwhile, place the eggs in a saucepan and add enough water to cover them. Bring to a boil, then cook for 8 minutes. Let them cool completely and then peel and dice.
Gently toss all of your salad ingredients in a large serving bowl, and drizzle with fresh pesto and fresh lemon juice.
Taste test and adjust seasonings, Enjoy!