1 head green leaf lettuce, torn into bite-size pieces
6 small tomatoes, on the vine, quartered
radish, quartered
1 cup cucumber (135 g), sliced
1 avocado, thinly sliced
Nutrition Info
Calories 755
Fat 59g
Carbs 11g
Fiber 4g
Sugar 5g
Protein 43g
How to Make It
1. Step
Dressing: Whisk together French’s Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
2. Step
Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
3. Step
Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3–4 minutes, then flip the chicken. Cover with a lid to allow the chicken to cook through, 7–10 minutes. Once the chicken is cooked through, remove from pan and let rest for 5–10 minutes, then cut into slices.
4. Step
Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch (2 ½ cm) pieces.
5. Step
Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
