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Lunch
Grilled
4
10 minutes
15 minutes
710
1 pound chicken tenderloins
1 tablespoon Smoky Bacon Grapeseed Oil
2 tablespoons Memphis Dry Rub
8 cups lettuce
8 ounces bacon, cooked and crumbled
4 hard boiled eggs
1 pint grape tomatoes
Avocado Chipotle Ranch Dressing:
1 avocado
1 cup buttermilk
1/4 cup cilantro
1 lime, zested and juiced
1 tablespoon Chipotle Ranch Blend
Preheat grill over medium-high heat. Clean and grease the grill grates.
Brush chicken tenderloins with Smoky Bacon Grapeseed Oil, and season with Memphis Dry Rub. Grill chicken for about 3-4 minutes on each side or until cooked through: 165°F. Transfer to a cutting board. Dice or shred once cooled.
Meanwhile, prepare dressing. Combine all dressing ingredients in a blender or food processer. Puree until smooth.
Assemble salads with lettuce, cooked chicken, cooked bacon, hard boiled eggs, tomatoes, and prepared dressing.
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