This salad has all the elements of a classic BLT with the addition of pan-fried chicken.
Ingredients
- Olive oil spray
- 500g single chicken breast fillets, halved horizontally
- 4 lean bacon rashers, excess fat trimmed, cut into thirds
- 1 baby cos lettuce, leaves separated, washed, dried
- 3 vine-ripened tomatoes, thickly sliced
- 1/2 avocado, halved, stone removed, peeled, thinly sliced
- 80ml (1/3 cup) low-fat caesar salad dressing
Method
- Step 1Spray a large non-stick frying pan with olive oil spray to lightly grease. Heat over medium-high heat. Season both sides of the chicken with salt and pepper. Add to the pan and cook for 3 minutes each side or until cooked through. Thickly slice the chicken across the grain.
- Step 2Add the bacon to the pan and cook for 4 minutes or until crisp.
- Step 3Divide the lettuce, tomato, avocado, chicken and bacon among serving bowls. Drizzle over the dressing. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1458 kj
Energy
18g
Fat Total
5g
Saturated Fat
3g
Fibre
40g
Protein
109mg
Cholesterol
989.87mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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