1large head Romaine or Bibb lettucetorn into bite sized pieces
1/2cuphalved cherry tomatoes
4slicesbaconcooked and crumbled
Combine the almond flour with the seasoning in a small bowl. Dredge the chicken in the egg, followed by almond flour mixture. Heat the oil in a deep skillet over medium high heat and cook the chicken until well browned on both sides and cooked through. Set aside.
To make the dressing, put all of the ingredients in a jar and shake until well combined. Chop the chicken and add it to a bowl with the lettuce, tomatoes, and bacon. Toss with the dressing before serving.
Chicken Bacon and Ranch Salad
Amount Per Serving
Calories 549Calories from Fat 305
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.