Ingredients
Makes 1 serving
4 strips of bacon
8 cherry tomatoes
1 head romaine lettuce
½ red onion
½ avocado
1 hard boiled egg
Buttermilk Ranch:
½ cup sour cream
½ cup buttermilk
3 tbsp fresh parsley
1 tbsp chives
½ tbsp Worcestershire sauce
½ tbsp apple cider vinegar
1 clove garlic
½ tbsp dill
¼ tbsp onion powder
paprika, garlic powder, salt, and pepper to taste
Chicken
1 chicken breast
1 lemon
1 sprig fresh rosemary
½ cup olive oil
½ cup chicken stock
2 cloves garlic
Procedure
Buttermilk Ranch
Add buttermilk sour cream and mayo into a mixing bowl and mix.
Add parsley and chives.
Add worchestershire sauce, vinegar, and spices and mix very well.
Pour into jar and let stand overnight.
Lemon Rosemary Chicken
Cut chicken into halves and pound into cutlets.
Juice the lemon into a bowl and combine with olive oil and chicken stock.
Place the cutlets into a bag with mixed juice and place the rosemary and leftover lemon in the bag.
Get as much air out of the bag as possible before sealing and refrigerate for 4 – 24 hours.
Once marinated, put the chicken and mixture into an oven safe baking pan covered with tinfoil and bake for 10 min.
Remove foil and continue cooking until 160F internal temp.
Cover with tinfoil again and allow to rest until 165 internal temp.
Cut into strips or as desired.
Eggs
Place eggs in water so that the eggs are submerged about 1 inch under.
Heat uncovered on high until boiling.
Remove from the heat.
Cover and let stand 15 min.
Place eggs in an ice bath until completely cooled.
Salad and Bacon
Chop bacon into small bits and cook until desired.
While cooking, chop lettuce, onions, and avocado, and eggs into bite sized pieces.
Arrange neatly onto plate, drizzle with ranch and serve.
Enjoy!
