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
INSTRUCTIONS
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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