🥗

BLTA Chicken Salad

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • Only do step 2 if you are not making extra chicken with dinner 1.

Ingredients:

  • 8 slices bacon
  • 1 lb of chicken breast (only if you're not making the full dinner 1 recipe)
  • 4 oz of your favorite croutons
  • 1 small bunch of chives
  • 2 romaine hearts
  • 1 pound of tomatoes or cherry tomatoes
  • 2 large avocado, sliced
  • your favorite dressing such as caesar, ranch, or Italian

Directions:

  1. 🔪 Bacon
    1. Slice bacon into small bite size strips (it's easiest to slice cold bacon directly out of the fridge).
    2. In a medium non-stick pan, cook sliced bacon over medium heat stirring and flipping occasionally until bacon is cooked through.
    3. Set bacon aside over a paper towel to soak up the fat. Drain most of the fat from the pan, leaving about a tablespoon in the pan to cook the chicken (unless you're making sous vide chicken).
    4. Enjoy with the salad right away or let the bacon cool completely if making the salads ahead before placing on top of the lettuce.
  2. 🔪 Chicken (do this step if you are not making extra chicken with dinner 1) (if you have a sous vide, see how to sous vide and shred chicken here)
    1. Cut chicken into bite size pieces and throw into the hot pan with bacon fat. Spread chicken over the pan and season with salt and pepper and let the chicken cook undisturbed for 2 minutes.
    2. Flip the chicken pieces and let it cook the rest of the way through. Maybe flipping another time depending on how big your pieces are. Cook until all the pink is gone.
    3. Enjoy with the salad right away or let the chicken cool completely if making the salads ahead before placing on top of the lettuce.
  3. 🔪 Veg Prep
    1. Cut lettuce into bite size pieces.
    2. Cut chives into 1/2 inch pieces.
    3. Cut tomatoes into bite-size wedges or slices.
  4. Serve
    1. Layer all the veg including 1/2 a sliced avocado on top of the lettuce, then the chicken, bacon, and toss with your favorite dressing such as caesar, ranch, or Italian.
    2. If making salads ahead layer everything but the avocado and dressing and store in an airtight container. Or all the ingredients in their own airtight containers to easily build the salads when you're ready to eat.