Chicken BLT Salad Recipe

5 from 1 vote

Add some crunch to your BLT: crispy bacon and breaded chicken breasts served over a lettuce wedge and drizzled with homemade dressing.

Course Salad

Cuisine American

Keyword blt, chicken, salad

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 804kcal

Cost 10

Preheat your oven to 425 F.
Combine ¼ cup of coconut milk and the beaten egg in a bowl.
½ cup coconut milk, 1 large egg
In a separate dish, combine the almond flour and the coconut flour and season to taste with salt and pepper.
¼ cup coconut flour;, Sea salt and freshly ground black pepper, ¾ cup almond meal;
Dip each chicken piece in the egg mixture and then in the almond flour mixture, making sure they are all well coated.
4 skinless
Warm up the coconut oil in an ovenproof skillet over medium heat.
¼ cup coconut oil
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.
In a bowl, combine all the ingredients for the dressing. Mix well and season to taste.
¼ cup full-fat coconut milk;, ⅓ cup homemade mayonnaise, 1 tbsp. fresh dill, 1 tbsp. fresh chives, 2 tsp. apple cider vinegar, 1 tsp. minced garlic, Sea salt and freshly ground black pepper
To assemble the salad, place a lettuce wedge on each plate and top it with a chicken strip, tomatoes, crumbled bacon, and dressing.
2 cups plum tomatoes, 5 slices bacon, 1 medium head iceberg lettuce