This classic chicken salad gets a West coast twist with salmon and goat cheese.
24 ounces salmon fillet
12 ounces Romaine lettuce hearts, chopped
4 large hard-boiled eggs, diced
4 slices cooked bacon, diced
2 avocados, peeled, cored, and sliced
1/2 pint cherry tomatoes, cut in half
3 ounces goat cheese, crumbled
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/3 teaspoon Worchestire sauce
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
Salt and pepper to taste
Heat a grill pan over medium high heat. Brush salmon with olive oil and season both sides with salt and pepper. Grill salmon until just cooked through, about 4 minutes per side depending on thickness. Set aside.
Place lettuce, eggs, bacon, avocados, cherry tomatoes, and goat cheese in a large bowl. Toss to combine.
In a medium bowl, whisk together all ingredients for dressing. Season with salt and pepper to taste.
Pour dressing over lettuce mixture and toss to combine.
Cut salmon into 4 pieces. Divide salad between 4 bowls, topping each bowl with a piece of salmon.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 66g||84%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 6g||22%|
|Total Sugars 11g|
|Vitamin C 53mg||266%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|