Categories: Salad
Ingredients
- •1 lb boneless, skinless chicken breasts
- •8 slices sugar free (for Whole30), nitrate free bacon
- •1/2 cup homemade mayo or Paleo friendly mayo of choice
- •2 scallions (green onions), thinly sliced
- •1/2 tsp garlic powder - optional, omit if following Low FODMAP
- •salt and pepper to taste
Directions
-
Take your bacon and chop into bite size pieces. Brown the bacon in a large saute pan over med-hi heat until crisp.
-
Remove bacon from pan and set aside to drain on paper towels, leaving the rendered fat in the pan.
-
Pound the chicken breasts to ½ inch thickness or cut them in half so each piece is ½ inch thick.
-
Turn the heat down to med. Sprinkle the chicken breasts with garlic (if using), salt and pepper and put in the pan with bacon fat. Cook about 2-3 minutes on each side or until the inside is no longer pink.
-
Put the chicken in a large bowl, cover and refrigerate until cool. If you haven’t made your mayo yet, now is the time!
-
When the chicken has cooled down, chop roughly into bite size pieces, and in a large bowl, toss together with the bacon, scallions, and mayo. Mix to fully combine.
-
Taste and add salt/pepper if needed. Serve right away or snap a pic for Instagram before you shove the entire bowl in your face. Oh yes, you will!