Tuesday, July 22, 2014

Bacon and Ranch Salad

I needed a heavier calorie lunch then I normally have and came up with this AMAZING salad!

Ingredients: 
1 c          organic baby romaine (Organic Girl)
25 g        baby spinach (Fresh Express)
1 c          organic spring mix (Publix Greenwise)
100 g      cucumber with peel
2 slices    bacon (Publix Original)
3 oz        diced chicken thigh (Perdue)
1/4 c       chopped pecans (Market Pantry)
1 Tbs      ranch dressing (Naturally Fresh)

Directions:
Cook bacon and chicken as desired.  I had chicken from the night before and placed the bacon in my toaster oven in a shallow baking dish and baked at 425 for about 10-15 minutes.  Mix together all remaining ingredients; romaine, spring mix, spinach, cucumbers, chicken, pecans, and dressing.  Once bacon is done, give it a quick rough chop and sprinkle over the salad.


Nutritional Info:
Total Cal:        526
Net Carbs:      7 grams
Total Fat:        43 grams
Total Protein:  32 grams



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