4mediumboneless skinless chicken breast halvessliced
1cuphalved grape tomatoes
4hard-boiled eggssliced
1/4cupchopped basil
4slicesbaconcooked and chopped
1/3cupred wine vinegar
1tablespoonDijon mustard
2/3cupextra virgin olive oil
1tablespoonhoney
sea salt and freshly ground black pepperto taste
Instructions
DO-AHEAD TIP: Grill chicken breast halves; cook and chop bacon.In a large serving bowl, layer first 7 ingredients (lettuce through bacon) in the order listed; set aside.
In a medium bowl, whisk together remaining ingredients (vinegar through black pepper); drizzle dressing over salad then gently toss to combine. Serve immediately.
Notes
LC SERVING SUGGESTION: Serve sliced cucumber on the side.SERVING SUGGESTION: Add whole grain rolls and butter.KOSHER: Omit the bacon.GLUTEN FREE: Make sure bacon, vinegar and mustard are gluten free.NUTRITION: Per Serving: 846 Calories; 62g Fat; 54g Protein; 23g Carbohydrate; 8g Dietary Fiber; 316mg Cholesterol; 360mg Sodium. Exchanges: 0 Grain (Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 11 Fat; 1/2 Other Carbohydrates. Points: 23