Per Serving: Calories 315, Protein 32g, Total Fat 10g, Carbs 15g, Fiber 7g
4 chicken breasts
2 packages baby kale
2 heads Romaine lettuce
2 red onions, sliced
1 avocado, sliced
16 slices low fat turkey bacon
2 cups bocconcini cheese, sliced in half
2 cups heirloom cherry tomatoes, sliced in half
Preheat BBQ to med-high heat.
Slice chicken breasts in half lengthwise. Place in a large plastic bag with Balsamic Vinaigrette, mix well, letting sit for 10 min or so.
Meanwhile, add romaine and baby kale to a large bowl, then add cherry tomatoes, bocconcini, red onions and sliced avocado.
BBQ chicken for 4–5 min per side. Remove from BBQ and set aside, then slice when cooled slightly.
Meanwhile, cook turkey bacon (5–7 min on med-high heat, flipping occasionally). Add chicken, toss with ranch dressing and serve!