High Protein Chopped Salad
Ingredients
- 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.
Salad Ingredients
- 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
Instructions
- 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!
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