Ingredients for Salad:
6 cups lettuce greens such as iceberg, romaine, curly endive, watercress
2 TBSP finely chopped chives
2 tomatoes, diced
2 chicken breast, cooked and diced
6 strips bacon, cooked and diced
1 avocado, skin removed and sliced
4 hard-boiled eggs, peeled and sliced
½ cup Blue Cheese, Roquefort or Gorgonzola cheese, diced
Ingredients for Dressing (6 serves):
¼ cup apple cider vinegar
¼ cup water
1 tsp lemon juice
½ tsp sea salt
¼ tsp ground black pepper
½ tsp Worcestershire sauce
½ tsp mustard powder
½ clove garlic or
½ tsp garlic powder
½ cup olive oil
½ cup avocado oil
Instructions:
People often wonder what they should order when they’re out at restaurants and trying to keep it keto. Here’s an excellent choice that can be found on many menus…although you do have to be careful they don’t intend to drown it in a sugar-laden dressing. Making it at home you can control exactly what’s in it!
Chop salad greens into small bite-sized pieces, mix together and then arrange on plates. Sprinkle chives over all 4 servings. Arrange tomatoes, chicken, bacon, avocado and eggs over top of salad. Sprinkle with cheese and chill until ready to eat. Just before serving, toss with the dressing.
Dressing - Blend ingredients and store in fridge, use within a week. use a 1/4 of a cup per salad.
