For the Salad:
3 Cups Lettuce, Chopped
3 Cups Coleslaw mix
4 Strips Turkey bacon
4 Egg whites (1/2 cup of liquid egg whites)
1 Large tomato, cubed (About ½ cup of cubes)
¼ Cup Green onion, diced
1 Large chicken breast, cubed (About 1 cup of cubes)
⅓ Cup Crumbled low-fat or fat-free feta cheese
1 Small avocado, chopped (about ⅔ a cup)
For the Ranch dressing:
2 Tbsps Low-fat or fat-free Ranch dressing of choice
¼ Cup Non-fat, Plain Greek yogurt
Water, as needed
Spray a large pan with cooking spray and preheat over medium/high heat.
Add the bacon into the pan and cook until crispy, about 2-3 minutes per side. Blot the cooked bacon on a paper towel and set aside to cool.
Spray a small pan with cooking spray and set to medium/high heat. Pour the liquid egg whites in a stir, like scrambled eggs, until lightly brown and cooked. Transfer to a plate to cool.
Mix together the chopped lettuce and coleslaw mix, dividing evenly between two plates or bowls.
Chop the tomato and divide it evenly between both bowls, arranging into a neat line on the far left side of the salad.
Next, dice the green onions and arrange them in a row beside the tomato.
Chop the chicken and arrange it beside the green onion.
Following that, divide the feta evenly and align it in a row next to the chicken.
Take your cool strips of bacon and crumble two pieces per plate in a row next to the chicken.
Grab those cool egg whites, giving them a quick chop if they have all stuck together, and divide them evenly in a row beside the crumbled bacon.
To finish it all off, chop the avocado and arrange it at the very end, next to the egg whites.
In a small food processor, combine the Ranch dressing and Greek yogurt. Blend until smooth and well mixed. If the dressing is too thick for your liking, add water ½ a Tbsp at a time until the desired consistency is reached.
Drizzle the salads with the Ranch Greek yogurt dressing.