6`ouncessalad blenduse arugula, romaine, kale, and raicchio blend
6ouncesgrilled chicken breast
2tablespoonscrisply cooked bacon
3tablespoonschopped avocado
1/2cupchopped tomatoes
1hard boiled eggcut in half
2tablespoonsfetacheese
2tablespoonspickled onions
Green Goddess Salad Dressing
1cupmayonnaise
2tablespoonstarragon leaves
3tablespoonsminced chives
1cupflat leaf parsley
1cuppacked watercresscleaned and tough stems removed
2tablespoonslemon juice
1tablespoonchampagne vinegar
1/2teaspoonsalt
1/4teaspoonpepper
Instructions
Pickled Onions
Slice onions as thin as possible, I like to use the 1/8 inch setting on my mandolin. Place the onions in a glass far. In a small bowl combine white vinegar, sugar, salt, and warm water. Stir until the sugar and salt are dissolved. These should rest about 30 minutes for using.
Green Goddess Salad Dressing
Place all of the dressing ingredients in the bowl of a blender or food processor and blend for about 30-45 seconds, or until the salad dressing is mostly smooth and creamy.
Salad Assembly
Place the salad in the bottom of a large salad bowl. Thinly slice the chicken breast, and place onto the lettuce. Add bacon, chopped avocado, chopped tomatoes, feta cheese, hard-boiled egg halves, and pickled onions. Drizzle over as much salad dressing as desired. Remaining salad dressing can be stored in an air-tight container for 1 week.
Video
Recipe Tips
This recipe is only low carb if you eliminate the pickled onions from this recipe.