Ingredients
Scale
- 1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 1/2-inch pieces
- 1 large grilled chicken breast, cooked ahead of time, chilled and sliced
- 4 Tablespoons of all-natural bacon pieces
- 2 Tablespoons freshly grated Parmesan
- 1/2 cup of shelled edamame
Dressing
- 2 cloves garlic
- 1 tsp organic Worcestershire
- 1/4 cup lemon juice (fresh squeezed)
- 3/4 tsp Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/4 cup Nutiva organic shelled hempseed
- Sea Salt (to taste)
- Ground black pepper (freshly ground, to taste)
Instructions
- Prepare romaine lettuce and separate into two salad bowls
- Divide topping ingredients evenly
- (2 Tbsp bacon pieces, 2 Tbsp Parm, 1/4 edamame and split chicken slices into each bowl)
Dressing
- Place all ingredients in a blender or food processor
- Process until smooth and creamy.
- Note: Dressing will keep in refrigerator for 3 to 4 days if stored in a covered container.
- Top the salad with dressing and serve with a slice of lemon on the side.
- Add fresh ground pepper to taste.
Notes
- Double up the ingredients to make this salad serve 4.
- Prep Time: 10
Nutrition
- Serving Size: 2