| Lemon | 1/2 lemon |
| Worcestershire Sauce | 1 tsp |
| Anchovies | 4 anchovies |
| Garlic | 2 tsp |
| Egg | 1 Egg (50g) |
| Dijon Mustard | 1 tsp |
| Mayo | 1 TBS |
| Extra Virgin Olive Oil | 1/2 cup |
| Creamy Caesar Salad Dressing | Total 1 cup |
Before placing lettuce in bowl, pour 2 TBS of dressing into the bottom of the bowl.
Next, I take one whole head of Romaine Lettuce and cut crosswise into 2" length perfect bite size pieces. Add to bowl containing salad dressing. Toss to coat.
Add 1 TBS of coconut oil to cast iron fry pan. Put skinless, boneless, chicken fingers between a piece of saran wrap and gently pound to tenderize. Sprinkle with pepper. I fry a few more than I need to save for following day. When cooked through, slice crosswise into bite size pieces. Place on top of salad.
Some days I also top with anchovies, avocado, hard boiled egg, etc.
Happy eating healthy!
No comments:
Post a Comment