Ingredients
Scale
For the Salad Base:
- 2 cups chopped romaine lettuce
- 1 cup finely chopped broccoli florets
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced green or savoy cabbage
- ½ cup shredded carrot
- ¼ cup sliced green onions
For the Protein & Crunch:
- 6 slices bacon (gluten-free), cooked and crumbled
- 1 pound cooked chicken breast (grilled, baked, or shredded)
- ¼ cup roasted sunflower seeds (unsalted)
- optional: cranberries
For the Maple-Bourbon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 1–2 teaspoons bourbon (optional)
- 2 tablespoons bacon drippings (or olive oil if avoiding bacon)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Optional: ½ teaspoon gluten-free Dijon mustard or pinch of smoked paprika
Instructions
- Prepare the vegetables. Chop romaine, broccoli, cabbage, carrots, and green onions. Add them to a large mixing bowl.
- Cook the bacon. Crisp bacon in a skillet over medium heat. Remove and drain on paper towels. Crumble when cool. Reserve 2 tablespoons of bacon drippings.
- Cook the chicken. Season chicken breasts lightly with salt and pepper. Grill or bake at 375°F (190°C) for 20–25 minutes or until fully cooked. Let rest, then slice or shred.
- Make the vinaigrette. In a small bowl, whisk together olive oil, maple syrup, brown sugar, vinegar, bourbon (if using), bacon drippings, garlic powder, onion powder, and mustard or paprika if using. Season with salt and pepper.
- Assemble the salad. In the mixing bowl with vegetables, add sliced or shredded chicken, crumbled bacon, and roasted seeds.
- Dress and toss. Pour vinaigrette over everything and toss gently to coat.
- Serve fresh. Enjoy right away for best texture. Refrigerate leftovers for up to 1 day.
- Prep Time: 20
- Cook Time: 25