Take your salad up a notch with this epic bacon chicken salad loaded with crunchy bacon, a rainbow of veggies, and an easy 4-ingredient dressing to help you power through the day!
This quick recipe kicks off with the star of the salad – the chicken! Simply sauté it in a pan with a small amount of the dressing so the chicken soaks up the rich flavors. It’s an easy way to marinate the chicken while adding a deep, savory taste.
For the dressing, you’ll just need extra virgin olive, ground mustard, avocado and balsamic vinegar. The avocado is the secret ingredient to making the dressing ultra-silky and creamy, and the balsamic vinegar gives it a tangy background flavor. Tip: You’ll want to make extra for dipping on the side!
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The bacon chicken salad boasts a full spectrum of veggies from tomatoes and red onion to yellow bell pepper and avocado. To complement the crisp, fresh veggies, crunchy, thick-cut bacon tops the salad and gives it a smoky savoriness. You get every color and texture on your plate, making it a super nutritious meal thanks to the healthy mix of whole, real food.
This salad is perfect for meal prepping. Prep the chicken, dressing and veggies ahead of time and store them in three separate containers. Then, when you’re ready to eat, bring them all together on a plate and dig in!
'I'll Have What She's Having' Bacon Chicken Salad
'I'll Have What She's Having' Bacon Chicken Salad
Megan Olson- Ramekin
- Frying pan
- Large bowl
- Cutting board
For the Salad:
- 1 4-oz chicken breast
- 1 T extra virgin olive oil
- 2 cups romaine lettuce
- 3 T red onion, diced
- ¼ cup yellow bell pepper, diced
- ½ ripe avocado, sliced
- 7 grape tomatoes, sliced lengthwise
- 3 slices cooked bacon, chopped
- Salt and pepper, to taste
For the Dressing:
- 5 T ground mustard
- 1 T extra virgin olive oil
- 1/2 T avocado
- 2 T white balsamic vinegar
- In a small ramekin, mix the ingredients for the dressing. Set aside.
- In a small frying pan, add chicken, extra virgin olive oil, salt, pepper and dressing. Cook chicken 5 minutes, then flip and continue cooking another 5 minutes until cooked through.
- While the chicken cooks, assemble the salad by layering in a large bowl. Start with the lettuce, then bell pepper, red onion, grape tomatoes, and bacon.
- When the chicken has finished cooking, remove it from the frying pan to a cutting board. Slice it lengthwise into thin strips and add to the top of the salad. Place avocado slices over the top. Drizzle with dressing and eat!
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