Description
Bacon Chicken Ranch: All the comfort food flavors in a big bowl of goodness!
Scale
Ingredients
For the Cauliflower
- 2 cups cauliflower florets
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1 tablespoon extra virgin olive oil
- 4 slices sugar-free bacon
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For the Chicken
- 1 chicken breast, cut into 2 cutlets
- 1 teaspoon Sazón (or your favorite red seasoning blend)
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 4 slices red onion
- 4 cups baby spinach
- 2 sugar-free pickle spears
- 4 tablespoon Primal Kitchen Ranch
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Instructions
- Pre-heat the oven to 400F. Toss the cauliflower florets with garlic powder, salt, and olive oil. Roast florets down on a sheet pan for 30 minutes. In the meantime prep the rest of the salad.
- Heat a large skillet over medium heat. Add the bacon strips to the skillet and cook 8-10 minutes a side or until desired crispiness (I like it well done). Remove the and bacon and chop it up but keep the skillet on the heat.
- Season your chicken cutlets with Sazon, salt, and pepper. Place in the skillet and cook 4-5 minutes per side or until done. Set aside.
- When your cauliflower is done, assemble your salads.
- Add 2 cups of baby spinach in each bowl, add a little sprinkle of salt and pepper to your greens (always), then top with the chicken cutlet (you can dice it up), half of the cauliflower florets.
- Add the bacon crumbles and red onion. Drizzle 2 tablespoons of dressing over each salad. Enjoy!
Recipe Notes:
- Salads are extremely customizable! You can use fish (cod or salmon) instead of chicken.
- You can use baby greens or arugula.
- You can use turkey bacon if you don’t do pork.
- Use anyPrimal Kitchen dressing you love!
Nutrition
- Serving Size: 1/2 recipe
- Calories: 533
- Fat: 43g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 60g