Bacon Scallion Chicken Salad

  • Serving Size4

    Ingredients

    • 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

    Directions

    1

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

    2

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

    3

    Pound the chicken breasts to 1/2 inch thickness or cut in half so each piece is 1/2 inch thick.

    4

    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.

    5

    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)

    6

    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.

    7

    Taste and add salt and pepper if needed.

    Recipe adapted from: paleorunningmomma.com           

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