Prep Time

20 Minutes

Cook Time

30 Minutes



Loaded with crispy bacon, creamy avocado, bright tomatoes, and protein-rich chicken, this salads hits all the major nutrients with every mouthwatering bite. Plus, it’s perfect for anyone following a paleo, keto, or dairy-free diet.


  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper, divided
  • 2 boneless, skinless chicken breast
  • 3 tablespoons extra virgin olive oil, divided
  • 4 pastured eggs
  • 5 slices sugar-free, nitrate-free bacon
  • 2 large heads romaine lettuce, preferably organic
  • ½ cup cherry tomatoes, preferably organic
  • 1 avocado
  • 2 tablespoons balsamic vinegar


  1. Combine the garlic powder, paprika, salt, ½ teaspoon pepper, and 1 tablespoon of the oil in a small bowl. Rub each chicken breast with the mixture and refrigerate until ready to grill.
  2. Place the eggs in a pot of cold water. Bring to a boil, then remove the pot from the heat. Cover and let sit for 10-15 minutes. Drain the eggs and rinse with cold water. Once the eggs are cool enough to handle, peel and cut each egg into quarters. Set aside.
  3. Preheat the grill. If desired, cover the grate with aluminum foil to prevent cancer-causing byproducts from forming during the cooking process.
  4. While the grill is heating, cook the bacon in a frying pan until crisp. Drain on a paper towel, then crumble. Set aside.
  5. Grill the chicken 5-6 minutes per side or until the internal temperature reaches 165° F. Remove from grill and slice into strips. Refrigerate until needed.
  6. In a small bowl, whisk together the balsamic vinegar and the remaining oil and pepper. Set aside.
  7. To assemble, chop the lettuce, peel and chop the avocado, and slice the cherry tomatoes in half. Place the lettuce on a large platter. Arrange the chicken, avocado, bacon, eggs, and tomatoes in rows on top of the lettuce. Drizzle with dressing.