1-2 Thawed Chicken Breasts
Marinade (For just Chicken. Marinade 1 hr. Choose ONE!):
3T White Vinegar + 1-1.5T McCormick’s Montreal Steak Steasoning
Lawry’s Hawaiian Marinade
Bacon (Seasoned with Pepper while cooking)
SARGENTO’s Chipotle BBQ Cheese Snack Bites
Fresh Tomatoes, halved
Sweet MINI Bell Peppers
1T Jalapeno, deseed, mince (Optional for Heat)
Boiled Eggs (See Notes)
Seasoned TEXAS TOAST Croutons
Honey Roasted Sunflower Seeds
DRESSING (A few options. Choose ONE!) Recipe:
1/3c Ken’s Buttermilk Ranch Dressing
Nice sized 1/3c+2T canned CRUSHED Pineapple in JUICE
1/2tsp Lemon Juice
2T Mayo (And/Or: Canned Coconut Milk, Lemon or Pineapple Yogurt, may work)
2T Avocado Oil
1/2c canned Crushed Pineapple IN JUICE
1/4tsp Sea Salt
1/4tsp Lemon Juice (Fridge Concentrate Kind)
Marinade Chicken. (I did McCormick + White Vinegar Marinade, what I had on hand. In Above Photo.). Cut to desired sized strips. Preheat oven to about 425-450. Lay Chicken onto Butter Flavor Cooking Sprayed pan. Cook about 10-15minutes. Lay on Bacon (You can lay it right over Chicken, too). I seasoned Bacon with Cracked Pepper. Bake til Bacon and Chicken is done. Allow to set 1 minute. Crumble Bacon.
Toss everything into a bowl, EXCEPT dressing.
BLEND Dressing of Choice Ingredients. Allow to set while prepping and cooking.
Serve each Salad with Dressing of Choice, Croutons, Seeds, and Eggs (If kept separate).
Notes: Eggs can spoil quickly if left in salad for long period. You can add right before, or keep separate and add as you serve up a bowl.