Otherwise known as ‘The Best Chicken Salad you will ever eat!’ An arrogant statement, but I promise you, once you make this salad, it will become part of your daily cooking repertoire. It’s that good.
Why? Because it’s delicious. It’s quick. It’s a salad, (just in time for summer!). It’s an entire meal. It’s also primal, paleo and Whole30 compliant (if you omit the blue cheese). This salad is keto, gluten-free, and sugar-free. The only thing it’s not is Autoimmune Protocol Paleo compliant, due to the use of paprika and tomato. Sorry AIP peeps.
I was going to call this CBBC salad – Chicken, Bacon and Blue Cheese – but then didn’t want connections with the popular BBC children’s channel 😉
Chicken, Bacon and Blue Cheese Salad
* Serves 2
Prep time: 15 minutes
Cooking time: 15 minutes
2 Chicken breasts, skinless and boneless
2 tsp sea salt
2 tsp black pepper
2 tsp paprika
1 tsp garlic granules (aka powdered garlic)
1 tbsp ghee*
2 large handfuls of your choice of lettuce, or spinach
1 medium tomato, chopped
1/4 cucumber, sliced
2 spring onions (green onions), thinly sliced
half a red pepper (orange or yellow pepper works too), thinly sliced
3 tbsp crumbled blue cheese
4 rashers of bacon
1 medium avocado
1 1/2 tbsp olive oil
1 tbsp balsamic vinegar
*use olive oil if grilling the chicken instead.
1. Heat up your cast iron frying pan to medium. Alternatively, you can grill you chicken breasts. If you’re doing this instead, start heating up your grill.
2. Season your chicken breasts on both sides with the sea salt, black pepper, paprika and garlic granules.
3. Add you ghee to the heated frying pan. Onced melted, place the seasoned chicken breasts in the frying pan to cook. If grilling, drizzle olive oil over top of the chicken, then place on the grill. For both cooking methods, cook the chicken for at least 5 minutes on each side.
4. In a large bowl, add your lettuce, chopped tomatoes, sliced cucumber, sliced spring onions, sliced peppers and crumbled blue cheese. Make sure to slice the onions very thinly so that they don’t taste spicy! You want that flavour accent, but not the hotness from raw onion.
5. Remove the chicken from the pan and place on a plate to rest. Fry the bacon in your frying pan. Once cooked, remove from the heat and blot with a towel. Slice the bacon into bits and add to your salad bowl.
6. Add the olive oil and balsamic vinegar to the salad and toss until everything is coated. For the avocado, you can slice it and serve on the side, or toss it in with the salad.
7. Slice the chicken, and serve alongside the salad. This is best with a baked sweet potato, made the Nom Nom Paleo way.
There you have it! A delicious, quick, summer meal, full of vegetables. This is also great the next day as a cold lunch.
Stay tuned for tomrrow’s post: What I Ate Wednesday, anothe traveling edition.