Chicken and Bacon Chopped Salad

• Meat

  • 2 slices Bacon, cooked
  • 8 oz Chicken breast, boneless skinless
  • 1 heaping tsp Mccormick grill mates molasses bacon seasoning

• Produce

  • 1/2 cup Avocado
  • 1/2 cup Corn
  • 4 cups Romaine lettuce, small
  • 1 cup Tomatoes

• Dairy

  • 2 tbsp Greek yogurt

Found on peanutbutterandpeppers.com

Description

Ingredients

• 8oz chicken breast, skinless, boneless
• 2 tbsp. greek yogurt, plain 0% fat
• 1 heaping tsp. McCormick Grill Mates Molasses Bacon Seasoning
• 4 cups romaine lettuce, sliced small
• 1 cup tomatoes, seeded, diced small
• ½ cup avocado, peeled, cored, diced small
• ½ cup corn
• 2 slices bacon, cooked crumbled

Directions

• In a shallow bowl or zip lock baggie, add chicken, yogurt and the Molasses Bacon seasoning, mix well. Refrigerate for at least 30 minutes up to two hours.
• Heat the grill to medium and place chicken on grill. Cook for about 8 minutes on one side and flip chicken and cook for about 5 minutes longer or until chicken is no longer pink.
• Let the chicken cool, and dice up into tiny pieces.
• Meanwhile, Divide between two plates the romaine lettuce, tomatoes, avocado and corn. Divide the chicken between both plates and top the chicken with bacon crumbles.
• Serve with ranch or a balsamic dressing

Nutrition