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CHICKEN SALAD BOSTS
Start by baking the medium russet potato until it's soft.
In a skillet, cook the lean ground beef until browned, then drain any excess fat.
In a bowl, combine the whole egg and egg white, then scramble them in the skillet until fully cooked.
Mix the cooked ground beef with the scrambled eggs, adding in the chopped red onion, pickles, and tomato.
In another bowl, combine the nonfat Greek yogurt, buffalo sauce, and chives to create a creamy sauce.
Prepare the hollowed-out bagel by spreading the creamy sauce inside.
Layer the shredded chicken breast and the beef-egg mixture into the bagel.
Top with sliced avocado and butter lettuce or romaine leaves.
For added crunch, sprinkle panko breadcrumbs on top.
Serve with matcha lattes made with homemade almond milk on the side.
Optionally, drizzle sriracha over the top for some heat.