- 1 egg
- 2 strips bacon
- 1 chicken thigh, sliced
- 2 handfuls mixed greens
- 2 Tbs olive oil
- ½ lemon, juiced
- salt and pepper, to taste
- ½ carrot, sliced
- ½ avocado, cubed
- 6-8 cherry tomatoes
- 1 Tbs blue cheese
- In a saucepan, cover egg with water, bring to a boil, turn off heat, cover, and set aside for 15 minutes.
- In a cast iron skillet, cook bacon until crispy and drain on a paper towel. Drain off bacon fat, except for enough to thinly coat the bottom of the skillet.
- In the bacon fat, saute chicken thigh until cooked through, about 2-3 minutes. Set aside.
- Drain, peel, and slice hard boiled egg. PRO TIP: peel the egg under cold running water for quick and easy peeling.
- Toss mixed greens with oil, lemon juice, salt, and pepper.
- Top lettuce with sliced egg, crumbled bacon, chicken, carrots, avocado, cherry tomatoes, and blue cheese.
My biggest frustration with salad
My biggest frustration with salad is being hungry literally an hour later. You know the one. The big pile of greens that have a few almonds sprinkled in there with a fancy name on the menu. Sure, we feel good about ourselves eating it in the moment, but when our raging “HANGRY” monster appears an hour or two later it doesn’t feel so good.
So how do we fix it?
Always keep the big pile of greens. That is rule #1. But while fiber is technically a carb, greens are very low in carbs. What keeps us fueled is a balance of complex carbs, protein, and fat. Adding higher content complex carbs such as brown rice, legumes, or in our case tomatoes and carrots, will work with the protein and fat to keep your energy up throughout the day. Protein and fat’s role in a salad is to slow your digestion, keep you full longer, and give you slower-burning energy. Here we added chicken, bacon, avocado, and blue cheese. So if a fancy looking delicious salad on the menu is looking low on complex carbs, protein, and/or fat, ask for something on the side to achieve that balanced perfection.