½ head lettuce
1 tomato 8 ounces chicken
2 tablespoon BBQ sauce (like Sweet Baby Rays)
1 egg for each serving (1/2 egg per serving)
¼ cup shredded cheddar cheese (2 Tb. each)
2 Tablespoons real bacon pieces (1 Tb each)
Dressing
2 Tablespoons BBQ sauce
2 Tablespoons Ranch dressing
Cooking chicken
Pre-heat oven to
450º. Cut chicken into bite-sized pieces
then put into a bowl and add 2 tablespoons barbeque sauce. Stir to coat chicken. For easy cleanup, line a baking pan with foil
and parchment paper or cooking spray.
Spread chicken pieces in a single layer.
Cook at 450º for 15 minutes.
Insert an oven thermometer into 3 of the largest pieces of chicken and
check temperature. Chicken should reach
165º.
Cooking and shelling eggs.
Carefully place eggs
in a sauce pot. Add enough water to
cover eggs. Turn on high. Just as water is beginning to boil, put a lid
on the pot and turn heat to low.
Continue cooking for 20 minutes.
When eggs are cooked,
pour off hot water and add about 1 cup of cold water. With lid held tightly on the pot, gently
shake the eggs around until the shells are completely crushed. Hold the egg under warm running water. Try to get the water between the egg white
and the shell. Carefully peel the shell
off.
Rinse the eggs and
allow to dry slightly.
Dice the eggs into
small pieces. Serve in a separate small bowl.
Cut up the lettuce into bite sized pieces. Cut tomato into wedges.
To serve
To serve, layer lettuce, tomato, and chicken. Top with eggs, cheese, bacon bits and BBQ sauce mixed with Ranch.
Ready in 30 Minutes
Makes: 2 servings
Calories: 379
Carbs: 27 g
Fat: 17 g
Protein: 33 g
Leftovers
This salad packs well
for lunch the next day. Just layer the
salad in a storage container and store the dressing in another small
container.
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