How To Make Balsamic Chicken Salad with Lemon Quinoa Recipe
Start your day with a healthy and delicious low carb breakfast salad made with fresh veggies and drizzled with a home-made dijon mustard dressing.
Serves:
Ingredients
- 2cupssalad leafy greens of choice
- ½cup cherry tomatoes sliced
- 1asparagus spears sliced in half
- 4bacon rashers short cut, trimmed of all fat and diced
- 2soft boiled eggs
- salt to taste
- 1Tbspolive oil
- ½tspDijon mustard
- ½tsphoney
- 2tspmilk
- salt to season
Instructions
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Place eggs and asparagus spears into a small to medium-sized pot or saucepan, and cover with water until just covering the eggs.
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Bring to a gentle simmer, and allow to simmer for 4 to 6 minutes or longer for hard-boiled eggs. After the time is up, drain water and fill the saucepan with cold water.
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Drain again and fill with cold water until the water stays cool.
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Meanwhile, fry bacon on a nonstick pan sprayed with cooking oil spray until crispy.
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Combine all salad dressing ingredients together in a smaller bowl, and whisk until combined.
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Place spinach, rocket or arugula, and asparagus together on your serving plates or bowls.
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Top with cooked bacon pieces, eggs, and drizzle with dressing.
Nutrition
- Calories: 424.20kcal
- Fat: 34.71g
- Saturated Fat: 10.11g
- Trans Fat: 0.08g
- Monounsaturated Fat: 16.87g
- Polyunsaturated Fat: 5.22g
- Carbohydrates: 14.66g
- Fiber: 2.48g
- Sugar: 11.88g
- Protein: 14.44g
- Cholesterol: 187.99mg
- Sodium: 709.03mg
- Calcium: 51.83mg
- Potassium: 614.24mg
- Iron: 1.51mg
- Vitamin A: 145.11µg
- Vitamin C: 24.47mg
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