Prep Time: 15 minutes | Cooking Time: 35 minutes | Yield: 2 servings
Here is a healthier option to the normal blue cheese wedge salad you'll see on many restaurant menus. This is an extremely filling and tasty salad surely to become a staple in your household!
I actually had this dish first at Chelsea Corner in Dallas, TX and realized I could make this myself too! I hope you love it.
1 organic boneless, skinless chicken breast or 4 oz. steak
1/4 of an organic head of lettuce
2 strips of organic, grass-fed bacon or turkey bacon
4 oz organic cherry tomatoes
1 tbsp of coconut oil, butter, or equivalent cooking oil
1-2 tbsp Tessemae's organic balsamic vinaigrette
Cilantro to garnish
Sea salt and pepper to taste
Preheat the oven to 350°F for the chicken or heat up a large cast iron skillet or grill to med-high heat for the steak.
Season the chicken breast with sea salt and pepper, rather liberally, and bake for about 30 minutes or until the chicken reaches 160°F. For the steak, cook for about 5 minutes on either side or until your desired doneness.
Wash and dry the head of lettuce and cut in quarters. Put one quarter on the plate and put the rest in the fridge.
Cook the bacon or turkey bacon in the cooking oil until your preferred crispness (I prefer extra crispy). Once done, let cool and chop up into small pieces. Sprinkle over the lettuce.
Chop the cherry tomatoes in half and place on the plate.
Once the chicken is ready, chop up and place on the plate next to the wedge.
Pour on Tessemae's balsamic vinaigrette and garnish with cilantro. Enjoy!
Sugar Control Diet Approved