Hey there strong people!
Hope you all are having a great start to your week. I have been extremely busy with grad school and house hunting! This recipe was dinner for my husband and it was done in about 30 minutes! I wanted to call this a “chicken burger salad” but since it is not ground chicken, it’s more of a salad. PLEASE GET CREATIVE WITH YOUR FAVORITE TOPPINGS. I want to inspire you to get cooking healthy foods but what you see as the toppings are all up to what you have and love. I had my chicken with collard greens and my husband’s was on top of romaine lettuce. I usually drizzle some olive oil on top of “burger salads” and add some lemon juice. Adding a dressing is fine but sometimes it overpowers the flavor of the meat and toppings. This is great for lunch where you don’t need to heat your food up. Enjoy!
SIDE_NOTE 1: We had this with “Oven Baked Sweet Potato Fries”(previous recipe).
SIDE-NOTE 2: This is how to make your avocado pretty or “fanned”. Cut the avocado in half and peel. Cut in in half again. Place it on a cutting board and staring from the inside, using a sharp knife, thinly slice. Carefully! Boom!
Chicken-Avocado Bacon Salad
Ingredients
- 2 Chicken Breasts
- 2 Pieces of Bacon use sugar free bacon for Whole30
- Greens of choice romaine, collard greens
- 1/2 Avocado
- Salt and Pepper
- Tomatoes for topping
Instructions
- In a large skillet, cook two pieces of bacon. Leave fat in skillet when done. Set bacon pieces aside.
- Cut the chicken breasts in half length-wise to make thinner.
- Salt and pepper the chicken.
- Cook the chicken in the bacon fat for 5-8 minutes on each side or until fully cooked through (165 degrees).
- Cover and let it rest for 5 minutes.
- Build your salad by adding greens of choice in a bowl/plate.
- Add the chicken, avocado, bacon, and toppings of choice. Get creative!
