High-Protein Salad

Name: High-Protein Salad
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 pound chicken tenderloins; 1/2 teaspoon garlic powder; 1/2 teaspoon dried dill; 1/2 teaspoon dried parsley; 2 strips bacon (chopped); 4 cups chopped romaine; 1/4 cup chopped red onion; 1/2 cup mild cheddar cheese; 2 shredded carrots; 2 hardboiled eggs; 1 cup croutons; 2 small garlic cloves, minced; 1 teaspoon anchovy paste; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 cup mayonnaise; 1/2 cup freshly grated Parmigiano-Reggiano; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Max Lovato @maxlov

Dressing from 'Once Upon A Chef' (https://www.onceuponachef.com/recipes/caesar-salad-dressing.html#tabrecipe)
Salad Inspiration from 'Eat The Gains' (https://eatthegains.com/chicken-bacon-ranch-salad/)

Saved

Ingredients

1 hr

2 servings

Chicken Strips
1/2 poundchicken tenderloins
1/2 teaspoongarlic powder
1/2 teaspoondried dill
1/2 teaspoondried parsley
Salad
2 stripsbacon (chopped)
4 cupschopped romaine
1/4 cupchopped red onion
1/2 cupmild cheddar cheese
2shredded carrots
2hardboiled eggs
1 cupcroutons
Dressing
2small garlic cloves, minced
1 teaspoonanchovy paste
2 tablespoonsfreshly squeezed lemon juice
1 teaspoonDijon mustard
1 teaspoonWorcestershire sauce
1 cupmayonnaise
1/2 cupfreshly grated Parmigiano-Reggiano
1/4 teaspoonsalt
1/4 teaspoonfreshly ground black pepper

Saved

Steps

1 hr

1

Cook the bacon. Heat a large nonstick saute pan over medium-low heat and add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through, until crispy. Remove from pan and let cool.
2

Remove all but about 1 tablespoon of bacon grease in the pan. Mix together the garlic powder, dill, parsley, and salt and pepper. Season chicken with the spice mixture. Add chicken to pan and cook for 15 minutes, flipping once halfway through, until golden brown and cooked through. Remove from pan and set aside to cool.
3

Prep the veggies while the bacon and chicken cooks. In a large bowl add chopped romaine, shredded carrots, onion, and cheddar cheese. Roughly chop bacon and chicken and add to bowl.
4

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. (The dressing will keep well in the fridge for about a week.)
5

Once you have your dressing prepared and salad mixed with all the stated ingredients, you can add your croutons, hard boiled eggs, and dressing. Enjoy!