A light and refreshing salad that makes a complete meal for summer.
Boil the eggs for 10 minutes and immediately peel in cold water.
Grill the chicken breast until cooked through and dice into chunks. If you don't have a grill you can cook the chicken breast in a skillet on the stove with a small amount of cooking oil.
OR you can use diced rotisserie chicken or pre-cooked and frozen grilled chicken that just needs to be heated.
Wash and chop the lettuce, pat it dry with a paper towel, and place it evenly on a large platter or in a large bowl.
Cook the turkey bacon in a hot skillet on high heat until crispy and crunchy, then crumble the bacon with your fingers.
Dice the eggs and begin assembling the salad, starting with half of the chopped egg.
Follow the egg with the crumbled turkey bacon, then slice and dice one medium sized tomato and add it after the bacon.
Add the diced chicken after the tomato, then follow it with the remaining diced egg, and finally the carrot ribbons. Use a potato peeler to peel the carrot into ribbons.
Serve the salad with your choice of dressing (I recommend using Ranch Dressing - my homemade recipe is linked in the blog post) and enjoy!
Nutrition information calculated without salad dressing.