This easy low-carb, high-protein lunch is so easy to make and packed full of flavor! It’s amazing for meal prep too because you can prep the chicken salad before hand for a quick and easy lunch!

SERVING SIZE: 2 (4 lettuce cups each – quantity may vary depending on the size of the romaine!)

8 pieces of medium-sized romaine lettuce leaves (whole)

1 1/2 cups pulled chicken breast

1 tablespoon ranch dressing

1/3 cup plain Greek yogurt

1/2 cup bacon pieces, cooked

1/2 cup cheddar

1/3 cup green onion, diced

1.5 tablespoon fresh dill, finely chopped

1/4 teaspoon of garlic powder

1/4 teaspoon of salt

1/4 teaspoon of pepper

Optional: Buffalo sauce, to top

The recipe:

Boil chicken in a pot of water for about 15 minutes or until fully cooked. Once done, remove from heat and let it cool slightly. Dice into bite-sized pieces.

Dice bacon into bite-sized pieces. In a separate skillet, cook over medium heat until crispy. Remove and drain on paper towels.

Grate your cheddar cheese (or use pre-shredded cheese if preferred). Dice green onions and finely chop dill.

In a medium bowl, combine all the ingredients: plain Greek yogurt, ranch, garlic powder, salt, pepper, cooked chicken, bacon, green onions, grated cheddar cheese, and dill.

Spoon the mixture onto romaine lettuce cups. Optional: for some extra flavor, feel free to add a drizzle of buffalo sauce to really bring it to the next level!

Enjoy!! xx