(Serves about 4)
3 romaine lettuce hearts, chopped into thin pieces (strips)
3 bell peppers, cut into strips (any color of choice)
1 large red onion, sliced thin
1-2 TB olive oil
2 boiled eggs, slice
1 large tomato, sliced
1 avocado, cut into pieces
4-6 thin chicken breasts
2 TB chicken broth (no sugar added in ingredients list for Whole 30)
1-2 TB homemade taco seasoning
1/4 cup cilantro, chopped fine
lime wedges, optional
Boil eggs and let cool, then peel and slice. (I put my eggs in cold water and turn on high heat. Boil for 18 minutes then cool in cold water)
Clean and chop lettuce and place in a large salad serving bowl.
Cut peppers and onion and saute in large skillet with olive oil until soft and caramelized (about 10-15 minutes). Let cool then place over lettuce in bowl.
Slice tomato and avocado and put in salad bowl, along with egg slices.
Saute chicken breasts in a skillet with some olive oil (for thin breasts I do about 6-7 minutes each side, until they reach 165 degrees,). I like to add homemade taco seasoning to mine and finish with 2 TB chicken broth the last 5 minutes of cooking time. Slice into thin strips. Place strips on top of salad.
Sprinkle chopped cilantro over the top.
Serve salad with avocado crema on the side and lime wedges.
**For my boys I serve theirs with crumbled tortilla strips and cheese.