Grilled Chicken and Bacon Salad
A deliciously fresh Grilled Chicken and Bacon Salad, perfect for warm days, bursting with flavor, and high in protein.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: High-Protein
Ingredients
Scale
- 2 Chicken cutlets
- 4 slices Bacon (or turkey bacon)
- 4 Hard-boiled eggs
- 1 cup Cucumbers, chopped
- 1 cup Tomatoes, chopped
- 1 cup Bell Peppers, chopped
- 1/2 cup Homemade Ranch Dressing (or store-bought)
Instructions
- Prep the Chicken: Season chicken cutlets with salt, pepper, and garlic powder. Let marinate.
- Cook Bacon: In a skillet, cook bacon over medium heat until crispy for about 6-8 minutes. Drain excess fat.
- Grill the Chicken: Heat grill to medium-high. Grill chicken cutlets for 5-7 minutes per side until cooked through.
- Prepare the Vegetables: Chop cucumbers, bell peppers, and tomatoes into bite-sized pieces and toss in a bowl.
- Boil the Eggs: Boil eggs for 9-12 minutes, then transfer to cold water. Peel and slice into quarters.
- Assemble the Salad: Add chicken, crumbled bacon, and egg slices to the vegetables. Drizzle with dressing and toss gently.
- Serve It Up: Serve the salad in bowls, garnished with fresh herbs if desired.
Notes
Store leftover salad components in the fridge for up to 3 days, keeping the dressing separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 210mg
Keywords: salad, grilled chicken, bacon, healthy, summer recipe