Jaxon and I went to California last month, and one day had lunch at Pebble Beach. I had the best salad, but I can’t imagine how much fat was in it…easily 60g plus, if I had to guess.

So I decided to recreate it, with much lower fat, AND without losing the great taste!


What You Need:

3-4oz grilled or pulled chicken, cooked

2 pieces of bacon, Applegate Uncured Sunday Bacon (for lower fat)

2 cups Romaine, chopped

1/4 Avocado, diced

2 tbsp Bolthouse Ranch Dressing

6-8 Cherry Tomatoes, cut in half

1/3 cup Red Onion, cut in rings

4-6 Croutons

1 Egg

**This makes one salad, adjust amounts accordingly.


If you are using chicken that is already cooked from the crockpot, or some that you have grilled or baked, weigh out how much you need and set aside. Otherwise grill up your chicken.

In a pan over medium-high heat, sauté your red onion. Just spray with olive oil spray, and season with salt and pepper. Cook for about 5-7 minutes. Set aside.

In a pan over medium-high heat cook your bacon. When it is done, let it cool and crumble.

I like to wipe out that same pan a little bit, and then cook up my egg over-easy in the bacon grease.

Now we can assemble the salad, place you romaine lettuce in a big bowl. Toss with the Bolthouse Ranch dressing. Then simply top with your chicken, bacon, tomatoes, avocado, croutons, onion, and egg.


Macros for this salad: 18g carbs, 21g fat, 40g protein

This does have a little more fat than I eat in a normal meal, but if you plan the rest of your day around it, it’s totally worth it! It’s also low carb, and perfect for a rest day!

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