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Nutrition Facts
Serving Size 426 g
(Approx. 4 Servings)
Amount Per Serving
Calories 650 Calories From Fat 400
% Daily Value*
Total Fat 45 g 69%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 190 mg 63%
Sodium 2070 mg 86%
Total Carbohydrate 26 g 9%
Dietary Fiber 7 g 28%
Sugars 9 g
Protein 33 g
Vitamin A 290% Iron 15%
Vitamin C 25% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken, Bacon and Cheese Wedge Salad
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

5 H-E-B Thick-Sliced Premium Bacon slices
1 romaine lettuce
6 Oz H-E-B Fully Cooked Chicken Fajita Strips, thawed
2 hard-boiled eggs, peeled and finely chopped
2 roma tomato, chopped
1 Large Hass avocado, seeded, peeled and cubed
1 cup(s) H-E-B Ranch Dressing
1 cup(s) Papillon Roquefort cheese
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Instructions

1
Cook bacon in a large skillet over Medium heat until crispy. Drain on paper towels and chop coarsely.
2
In the meantime, discard outer leaves from romaine and cut head lengthwise into quarters.
3
To build salad, place romaine quarters on individual plates.
4
Top with bacon, chicken strips, eggs, tomatoes and avocado.
5
Drizzle 2 to 3 Tablespoons of dressing over each wedge, top with cheese and serve.

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