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Ingredients25 m servings 292 cals
Original recipe yields 6 servings
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and quarter.
- Meanwhile, prepare a medium skillet with cooking spray, pan brown or grill the al fresco Sundried Tomato Chicken Sausages over medium high heat. Turn frequently while cooking. Slice sausages on the diagonal 1/4-inch thick.
- Place 6 slices of al fresco fully cooked chicken bacon on a microwave safe plate and heat in the microwave for 30 to 50 seconds, or until desired crispness is achieved. To assemble, place chopped lettuce in a large bowl. Evenly divide and arrange chicken sausage, blue cheese, chicken bacon, eggs, avocado and tomatoes in a row on top of the lettuce.
Per Serving: 292 calories; 18.9 g fat; 9 g carbohydrates; 23.1 g protein; 182 mg cholesterol; 777 mg sodium. Full nutrition
ReviewsRead all reviews 2
I made this to go along with a roasted turkey breast I made with a Mexican style rub. I used "real" bacon and omitted the sausage, but kept everything else the same. I used a balsamic vinaigr...