Ingredients
Ingredients
- 2 Chicken Breasts
- 1 Tsp Mild Smoked Spanish Paprika
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Chili flakes
- 6 Cups Romain Lettuce
- 2 Cubes Spinach
- 1 Avacado - Diced
- 1 Cup Cherry Tomato - Halved
- 1 Cup Corn
- 3/4 Cup Feta Cheese - Crumbled
- 1 Tbsp Chive (or Parsley) - Chopped
- 2 Hard Boiled Egg
- 6 Slices Bacon
- 1 Cup Homemade Crispy Chickpeas
- 1/2 Cup Pickled Red Onions
- 1/4 Cup Creamy Avocado Ranch Dressing
Directions
Directions
- Prepare the chicken: Season the chicken with olive oil, paprika, garlic powder, onion powder, salt and pepper.
- Grill or pan sear over medium-high heat for about 5-6 minutes per side until cooked through.
- Brush the hot honey over the chicken during the last minute of cooking.
- Let rest for 5 minutes before slicing.
- Prepare the dressing: Blend all dressing ingredients until smooth and creamy.
- Arrange the romaine and spinach on a large serving platter or in container of choice.
- Create sections of bacon, eggs, avocado, tomatoes, corn, pickled onions, feta, and crispy chickpeas.
- Place the sliced hot honey chicken down the center.
- Drizzle generously with the avocado ranch dressing and garnish with fresh chives.
Ingredients
Ingredients
- 2 Chicken Breasts
- 1 Tsp Mild Smoked Spanish Paprika
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Chili flakes
- 6 Cups Romain Lettuce
- 2 Cubes Spinach
- 1 Avacado - Diced
- 1 Cup Cherry Tomato - Halved
- 1 Cup Corn
- 3/4 Cup Feta Cheese - Crumbled
- 1 Tbsp Chive (or Parsley) - Chopped
- 2 Hard Boiled Egg
- 6 Slices Bacon
- 1 Cup Homemade Crispy Chickpeas
- 1/2 Cup Pickled Red Onions
- 1/4 Cup Creamy Avocado Ranch Dressing
