Big Mac Salad w/ Green Chili (not my recipe)

I added 505 Green Chili from a jar on top of the salad. Everything else underneath was made exactly how the recipe called for (except sesame seeds). It was so good, I made it two nights in a row.

Big Mac Salad
Servings 4 salads

Ingredients
Avocado Oil Mayo
Heinz Ketchup, No Added Sugar
1 pound lean ground beef
1 teaspoon salt
½ teaspoon cracked pepper
½ teaspoon onion powder
½ teaspoon garlic powder
6 cups chopped romaine or iceberg lettuce
1 cup shredded cheddar
1/2 cup sliced dill pickles
¼ cup diced yellow onions
Sesame seeds for garnish

For the Big Mac sauce:
1/2 cup mayonnaise
2 tablespoons sugar free ketchup

2 tablespoons dill relish or diced pickles
2 teaspoons mustard
1 teaspoons distilled white vinegar
½ teaspoon onion powder (up to your preference)
½ teaspoon smoked paprika

Instructions
1. Add the beef to a large skillet over medium heat and break the meat up as it cooks. When the
beef has cooked through, drain the fat.

1. Season the beef with the salt, pepper, onion powder, and garlic powder.

2. Divide the lettuce evenly between 4 salad bowls, about 1 1/2 cups each.

3. Top the lettuce with the the cheddar, onions, pickles, and beef.

4. Drizzle about 3 tablespoons of the big mac sauce over each salad and toss well.

5. Sprinkle with sesame seeds and additional pickles just before serving, if desired.

6. To make the big mac sauce, whisk together all of the ingredients until well combined.

Notes
We like to make our salads in separate bowls so that people can choose how much pickle and
onion they'd like to add (or leave it out completely!). If this isn't a concern in your house, you can
toss the salad in a large bowl and divide out into individual bowls for serving.

Nutrition
Serving: 1 | Calories: 635kcal | Carbohydrates: 9g | Protein: 42g | Fat: 48g | Saturated Fat: 14g |
Polyunsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1305mg | Fiber: 4g | Sugar: 3g
| Net Carbs: 5g