This Whole30 Chopped Salad is perfect for weeknight eating and something that the whole family will enjoy.
For the Chicken:
1 bone-in, skin-on chicken breast
1 teaspoon extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup mixture of raw, unsalted pumpkin, sunflower and chopped pecans
1 tablespoon raw white sesame seeds
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon kosher salt
Dash of red pepper flakes, optional
For the Salad:
½ package (around 6 – 8 slices) of Whole30 compatible bacon
4 to 5 large eggs
4.5 ounces baby romaine or greens of choice
1 cup sun gold tomatoes, cut in half
½ cup sliced cucumbers
¼ cup sliced scallions
¼ to ½ cup Marinated Red Onions, chopped
1 (10 fluid ounce) bottle Tessemae’s Lemon Pepper Dressing & Marinade
1 (10 fluid ounce) bottle Tessemae’s Creamy Caesar Dressing
1 avocado, peeled and cut into chunks
Make the chicken:
Preheat oven to 375°F.
Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper.
Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top.
Remove from oven. If it isn’t browned enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.
Remove from the oven and set aside to cool. Once cooled, cut into chunks.
Make the Seed Sprinkle:
Preheat oven to 375°F.
In a small bowl, toss together the nuts, seeds, olive oil, garlic powder, salt, and red pepper flakes, if desired. Spread the seed mixture out on a small baking sheet and cook in the oven until the seeds are fragrant and just beginning to brown, for about 5 minutes.
Remove from oven and set aside to cool.
Make the Oven Bacon:
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Place the bacon flat, in one layer, on the sheet pan. Cook in the oven for 15 to 20 minutes, or until the bacon reaches your preferred crispiness. Set aside.
Once it is slightly cooled, chop the bacon into ½-inch pieces.
Make the Jammy Hard Boiled Eggs:
In a medium saucepan over medium-high heat, bring 2 quarts of water to a gentle boil. Carefully add the eggs to the water and cook for 9 minutes, adjust the heat as necessary to prevent the water from boiling too rapidly and cracking the eggs.
Meanwhile, prepare an ice water bath. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them rest for 1 minute. Working quickly, peel the eggs and remove and set aside the egg yolks. (You can discard the whites or slip them into a smoothie or a chicken or tuna salad for added protein.)
Assemble the Salad:
Chop the baby romaine then put it into a large bowl. Season the greens with salt. Add the bacon, tomatoes, cucumber, scallions, marinated onions, 2 cups of chicken and seeds. Using your hands, crumble the egg yolks over the salad. Add two tablespoons of each Tessemae’s Dressing, or more if needed. Toss to fully combine. Top with the avocado and enjoy!
Keywords: whole30 chopped salad