Description
A hearty, refreshing salad bowl with crispy chicken, creamy hard-boiled eggs, sweet banana slices, and fresh greens—all brought together with a bright vinaigrette.
Ingredients
Scale
- 2–3 chicken tenders or breasts
- 3–4 eggs, hard-boiled
- 4 cups mixed salad greens
- 1 ripe banana, sliced
- 2 tablespoons olive oil (for cooking)
- Salt, pepper, garlic powder, paprika (for seasoning)
- Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt & pepper to taste
Instructions
- Season chicken with salt, pepper, garlic powder, and paprika. Pan-fry in olive oil over medium heat until golden and cooked through. Rest, then slice.
- Boil eggs for 10 minutes. Transfer to ice water, peel, and slice.
- Whisk vinaigrette ingredients in a small bowl until emulsified.
- Layer salad greens in a bowl. Top with sliced chicken, egg, and banana.
- Drizzle with vinaigrette just before serving and enjoy fresh.
Notes
- Use cold greens and eggs for best texture.
- Toss banana in lemon juice to prevent browning if prepping ahead.
- Grilled chicken works as a leaner alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 370mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg