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Chicken BLT Salad

Chicken BLT Salad

Want to get your BLT on but not quite feeling the deviled eggs? Try a salad instead: a lettuce wedge topped off with crispy breaded chicken, plenty of bacon, and a creamy homemade dressing. It’s a perfect example of how simple it is to take a classic flavor and make it Paleo; you won’t even miss the bread!

The breaded coating on the chicken adds some extra crunch to the plate, but if Paleo “flour” isn’t really your thing, it’s fine to skip this step, and you’ll still get a great salad. You could just cook the chicken as directed without the coating, or you could throw it on the grill for a few minutes to get a slightly different flavor (not to mention some nice grill lines on your meat).

Dish up your salad with a big plate of fries on the side (don’t forget the ketchup!) or a classic bowl of tomato soup for a weekend lunch or a special dinner any day you like.

Chicken BLT Salad Recipe

Serves: 4Prep: 15 minCook: 30 min

Protein: 69g / %

Carbs: 21g / %

Fat: 54g / %

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

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  • 4 skinless, boneless chicken breast halves;
  • ¼ cup full-fat coconut milk;
  • 1 large egg, beaten;
  • ¾ cup almond meal;
  • ¼ cup coconut flour;
  • 1 medium head iceberg lettuce, cored and cut into 6 wedges;
  • 2 cups plum tomatoes, chopped;
  • 5 slices bacon, cooked and crumbled;
  • ¼ cup coconut oil;
  • Sea salt and freshly ground black pepper;

Ingredients for the dressing

  • 1/3 cup homemade mayonnaise;
  • ½ cup coconut milk;
  • 1 tbsp. fresh dill, chopped;
  • 1 tbsp. fresh chives, chopped;
  • 2 tsp. apple cider vinegar;
  • 1 tsp. minced garlic;
  • Sea salt and freshly ground black pepper;
Salad preparation


  1. Preheat your oven to 425 F.
  2. Combine ¼ cup of coconut milk and the beaten egg in a bowl.
  3. In a separate dish, combine the almond flour, the coconut flour, and season to taste with salt and pepper.
  4. Dip each chicken piece in the egg mixture and then in the almond flour mixture, making sure they are all well coated.
  5. Warm up the coconut oil in an ovenproof skillet over a medium heat.
  6. Add the chicken pieces and cook for 5 minutes. Turn the chicken over, place the skillet in the oven, and bake for 15 minutes or until the chicken is cooked through.
  7. In a bowl, combine all the ingredients for the dressing. Mix well and season to taste.
  8. To assemble the salad; place a lettuce wedge on each plate and top with a chicken strip, tomatoes, crumbled bacon, and dressing.