Paleo Classic Chef Salad
Elevate your lunch game with this *Paleo Classic Chef Salad*, a fresh and satisfying nod to the timeless deli staple, reimagined to align with paleo principles! Crisp romaine lettuce forms a vibrant base for layers of protein-packed cooked chicken breast, smoky crumbled bacon, and perfectly sliced hard-boiled eggs. Sweet, juicy cherry tomatoes, cool cucumber rounds, creamy avocado, and a touch of red onion add a refreshing medley of flavors and textures. The salad is brought together with a tangy homemade dressing made from extra virgin olive oil, apple cider vinegar, and Dijon mustard, ensuring clean, wholesome ingredients in every bite. Ready in just 20 minutes and served in generous portions, this paleo chef salad is perfect for a nutritious lunch, a hearty dinner, or a crowd-pleasing meal prep option. It’s the ultimate combination of flavor, nutrition, and simplicity!
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Recipe Information
Ingredients
- 8 cups Romaine lettuce
- 8 ounces Cooked chicken breast
- 4 slices Cooked bacon
- 4 large Hard-boiled eggs
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 1 large Avocado
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the romaine lettuce. Chop into bite-sized pieces and place in a large salad bowl.
Slice the cooked chicken breast into thin strips.
Crumble the cooked bacon slices and set aside.
Peel and slice the hard-boiled eggs into quarters.
Halve the cherry tomatoes.
Slice the cucumber into thin rounds.
Finely slice the red onion.
Dice the avocado into small cubes.
In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper to make the dressing.
Arrange the chicken slices, bacon crumbles, egg quarters, cherry tomatoes, cucumber slices, red onion, and avocado over the bed of romaine in the salad bowl.
Drizzle the dressing over the top of the salad.
Toss gently to combine all ingredients and coat them with the dressing.
Serve immediately, dividing into four servings.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 14.1 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 318 mg | 24% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2721 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
