LOW FODMAPS BACON SCALLION CHICKEN SALAD

Homemade from-scratch chicken salad made with homemade mayo, bacon and green onions that is soy free, dairy free and completely Paleo and Whole30 friendly.
Serves: 4 servings
Prep time: 15 mins
Cook Time: 20 mins
 
INGREDIENTS

• 1 lb boneless, skinless chicken breasts
• 8 slices sugar free, nitrate free bacon
• ½ cup homemade mayo or (made with avocado oil), sugar free real mayonaise
• 2 scallions (green onions), thinly sliced
• salt and pepper to taste

 
INSTRUCTIONS

• 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 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 save some for lunch on top of lettuce or as a dip for celery sticks

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