Chicken Bacon Grinder Chopped Salad
Chicken Bacon Grinder Chopped Salad is a 35-minute high protein lunch with crunchy pita chips and creamy grinder dressing.
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Equipment
Ingredients
For the Garlic Pita Chips:
- 2 large whole wheat pita rounds
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasonings
- ¼ teaspoon salt
For the Salad:
- 6 cups chopped romaine lettuce
- 2 cups cooked chicken breast chopped
- 4 slices cooked turkey bacon chopped
- 3 ounces provolone cheese chopped
- 1 cup cherry tomatoes quartered
- ¾ cup cucumbers diced
- ½ cup banana peppers chopped
- ⅓ cup red onion finely diced
- ¼ cup sliced black olives
- 2 tablespoon chopped fresh parsley
For the Creamy Grinder Dressing:
- ⅓ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon banana pepper juice
- 1 teaspoon dijon mustard
- ½ teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 375°F.
- Cut the pita rounds into small triangles. Place the pita triangles on a baking sheet.
- Drizzle the pita triangles with olive oil. Sprinkle the pita triangles with garlic powder, Italian seasoning, and salt. Toss the pita triangles until lightly coated.
- Bake for 7 to 8 minutes, or until crisp and lightly browned.
- Remove the pita chips from the oven. Let the pita chips cool.
- Place the turkey bacon in a large skillet over medium heat.
- Cook the turkey bacon for 7 to 8 minutes, turning as needed, until crisp.
- Transfer the turkey bacon to a cutting board. Chop the turkey bacon into small pieces.
- In a large mixing bowl, add the romaine lettuce, chicken, turkey bacon, provolone cheese, tomatoes, cucumber, banana peppers, red onion, black olives, and parsley.
- In a small mixing bowl, add the Greek yogurt, mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, black pepper, and salt. Using a wire whisk, mix until smooth.
- Pour the dressing over the salad.
- Using tongs, toss until the salad is evenly coated.
- Add the garlic pita chips right before serving.
- Toss lightly, or serve the pita chips on the side for scooping.
Notes
Tips and Tricks
Dry the produce well - Remove extra moisture from the lettuce, tomatoes, and cucumber. This keeps the dressing from becoming watery. Thin the dressing when needed - If the Greek yogurt makes the dressing too thick, mix in 1 teaspoon of water at a time.Storing
Refrigerate the salad - Store the undressed salad in an airtight container for up to 3 days. Store the dressing separately - Refrigerate the dressing in a sealed container for up to 4 days. Store the pita chips separately - Keep the cooled pita chips in an airtight container at room temperature for up to 3 days.Nutrition
Calories: 435kcalCarbohydrates: 28gProtein: 38gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 90mgSodium: 1106mgPotassium: 727mgFiber: 5gSugar: 5gVitamin A: 6811IUVitamin C: 29mgCalcium: 248mgIron: 4mg
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