Recipe courtesy of Ellie Krieger
Episode: Retro Fit
Save Recipe Print
Total:
13 min
Prep:
10 min
Cook:
3 min
Yield:
4 servings, serving size, about 3 cups
Level:
Easy

Nutrition Info

Total:
13 min
Prep:
10 min
Cook:
3 min
Yield:
4 servings, serving size, about 3 cups
Level:
Easy

Nutrition Info

Ingredients

For the Dressing:
For the salad:

Directions

Watch how to make this recipe.

In a small bowl, whisk together all of the dressing ingredients and set aside.

Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.

Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

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