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Keto Chicken and Bacon Loaded Salad

Keto Chicken And Bacon Loaded Salad

Yes, you read it right, bacon and salad in the same mouthwatering sentence – and forkful! It can only mean that an amazing lunch, or dinner, is about to be reproduced with ultra-satisfying results in your very own home. When we dream of the perfect salad, we tend to produce an image in our minds of quality ingredients that harmonize visually, striving for the perfect proportions. It must also pass a scrutinizing taste test and be well-balanced with nutritious proteins, fats and carbs. And it just so happens that this chicken and bacon loaded salad fits Keto requirements too, so go ahead, grab a plate and load it up!

If you have been Paleo for long enough, chances are nearing one hundred percent that you will have already discovered a love for bacon. Once you get to the point of no return, you’ll be curing your own homemade bacon and having a slab on hand, in the fridge, all days of the year. But before you get carried away, know that it is always best to enjoy a slice or two in moderation, just like with a cup of coffee or a slice of cake. If we ate our favorites all the time, then they wouldn’t be favorites now, right? And, then, how could we deeply indulge in a dark chocolate mousse for dessert?

All ideas of moderation set aside, just make this loaded salad and share it generously with family and friends – loading up on laughter and conversation along the way.

Keto Chicken And Bacon Loaded Salad Recipe

Serves: 4Prep: 20 minCook: 20 min
Notice

Protein: 29g / %

Carbs: 10g / %

Fat: 30g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 2 chicken breasts, skinless and boneless
  • 1 tbsp. garlic powder
  • 2 tbsp. dried parsley flakes
  • 1/2 tbsp. paprika
  • 4 bacon slices, cooked and crumbled
  • 2 boiled eggs, sliced
  • 1 avocado, diced
  • 4 to 6 cups mixed greens
  • Cooking fat
  • Sea salt and freshly ground black pepper

Dressing Ingredients

  • 1/2 cup coconut milk
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 tbsp. lemon juice
  • Sea salt and freshly ground black pepper

Preparation

  1. Preheat oven to 350 F.
  2. In a bowl, combine the garlic powder, parsley, paprika; season to taste.
  3. Rub the chicken breasts with the garlic powder mixture.
  4. Melt cooking fat in a skillet over medium-high heat.
  5. Brown the chicken on all sides for 2 to 3 minutes and place in the oven.
  6. Bake for 18 to 20 minutes or until the chicken is cooked through.
  7. Let the chicken rest for 4 to 5 minutes before slicing.
  8. In a bowl, combine all the ingredients for the dressing and whisk until well emulsified.
  9. In a salad bowl, combine the mixed greens, avocado, eggs, bacon and chicken.
  10. Drizzle with coconut milk dressing and serve.