Bacon Scallion Chicken Salad

  • Serving Size4


    • 1 lb boneless, skinless chicken breasts
    • 8 slices nitrate-free bacon
    • 1/4 cup homemade mayo or Paleo friendly mayo from Primal Kitchen (made with avocado oil)
    • 2 scallions (green onions), thinly sliced
    • 1/2 tsp garlic powder
    • Salt and pepper,to taste



    Take bacon and cut into bite size pieces. Brown the bacon in a large sauté pan over medium-high heat until crisp.


    Remove bacon from pan and set aside to drain on paper towels, leaving the fat in the pan.


    Pound the chicken breasts to 1/2 inch thickness or cut in half so each piece is 1/2 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. (see our homemade mayo recipe)


    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 and pepper if needed.

    Recipe adapted from:           

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