Rated 5 stars by 1 users
1 pound chicken tenderloins
1 tablespoon Smoky Bacon Grapeseed Oil
2 tablespoons Memphis Dry Rub
8 cups lettuce
8 ounces bacon, cooked and crumbled
4 hard boiled eggs
1 pint grape tomatoes
Avocado Chipotle Ranch Dressing:
1 cup buttermilk
1/4 cup cilantro
1 lime, zested and juiced
1 tablespoon Chipotle Ranch Blend
Preheat grill over medium-high heat. Clean and grease the grill grates.
Brush chicken tenderloins with Smoky Bacon Grapeseed Oil, and season with Memphis Dry Rub. Grill chicken for about 3-4 minutes on each side or until cooked through: 165°F. Transfer to a cutting board. Dice or shred once cooled.
Meanwhile, prepare dressing. Combine all dressing ingredients in a blender or food processer. Puree until smooth.
Assemble salads with lettuce, cooked chicken, cooked bacon, hard boiled eggs, tomatoes, and prepared dressing.
Calories 710, Fat 43 grams, Saturated Fat 12 grams, Carbs 20 grams, Fiber 7 grams, Sugar 10 grams, Protein 58 grams, Cholesterol 335 milligrams, Sodium 1650 milligrams
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