Chicken, Avocado, and Greek Yogurt Dressing Salad

Ingredients

• 300 g Chicken breast (Cooked and cut into strips or cubes)
• 150 g Lettuce (Washed, sanitized, and chopped)
• 2 Eggs (Hard-boiled and cut into halves or pieces)
• 1 Hass avocado (For the salad; approximately 150 g of flesh)
• 60 g Bacon (Cooked until crisp and crumbled)
• 30 g Parmesan cheese (Grated or shaved)
• 3 tbsp Greek yogurt (For the dressing)
• 0.5 Lemon (Juice of half a lemon)
• Salt (To taste)
• 0.5 Hass avocado (For the dressing; approximately 75 g of flesh)
• 10 g Cilantro (Fresh, chopped)

Steps

1. 1

   Cook the chicken breast until fully cooked and it reaches an internal temperature of 74 °C. Let it rest for a few minutes, then cut it into strips or cubes.

2. 2

   Boil the eggs until hard-boiled, approximately 9–12 minutes after the water begins to boil. Cool, peel, and cut them.

3. 3

   Cook the bacon in a skillet over medium heat until golden and crisp. Drain it on paper towels and crumble it.

4. 4

   Wash, sanitize, and chop the lettuce. Place it in a large bowl as the base.

5. 5

   Add the cooked chicken, eggs, salad avocado, crispy bacon, and Parmesan cheese to the lettuce.

6. 6

   To prepare the dressing, place the Greek yogurt, the juice of half a lemon, half a Hass avocado, the cilantro, and salt to taste in a blender or food processor.

7. 7

   Blend until you have a creamy, smooth dressing. If it is too thick, you can add a few drops of water to adjust the consistency.

8. 8

   Pour the dressing over the salad just before serving and gently toss to coat the ingredients without mashing the avocado.

Notes

The quantities of chicken, lettuce, bacon, Parmesan, and cilantro were not specified in the publication; approximate amounts for two servings are provided. Adjust the salt to taste and serve immediately to keep the lettuce fresh and prevent the avocado from oxidizing.

Nutrition per serving

• salad
• main course
• lunch
• with chicken
• fresh
• high-protein
• with avocado
• gluten-free