This salad was good but the recipe makes a lot so either plan on eating it for several meals or invite friends to share.
Chicken
3 large chicken breasts, cut into about 1-inch strips
1 Tablespoon oregano
1 Tablespoon lemon zest
1 Tablespoon olive oil
4 garlic cloves, minced
Salt and pepper to taste
Dressing
¼ cup mayonnaise (we used Miracle Whip)
¼ cup full fat canned coconut milk
4 Tablespoons of lemon juice (we squeezed all the juice from the lemon we bought for the lemon zest)
1 Tablespoon capers
1 Tablespoon oregano
1 teaspoon sea salt
Salad
1 head romaine lettuce, chopped
4 cups baby spinach
4 hardboiled eggs
1 large avocado, sliced
½ large cucumber, sliced
1 cup cherry tomatoes
4 strips cooked bacon, chopped
Mix together seasonings & olive oil and rub on strips of chicken. Broil chicken in the oven until done.
Blend together ingredients for dressing in a food processor until smooth.
Prepare vegetables and toppings, then layer everything on a large platter. We served the dressing on the side but you can toss it with the salad before serving.
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