BLT CHICKEN SALAD

If you are craving a BLT sandwich but are trying to minimize your carbs, gluten, grains, or even eggs, this BLT Chicken Salad is your perfect solution! You can now enjoy your favorite food guilt free, knowing it will keep you feeling full for a long time and it will provide your body with the right nutrients needed to function properly.

PS: I don't believe eggs are bad to eat. But many people have an allergy or sensitivity to eggs, which makes this a great option.

INGREDIENTS

• 6 slices uncured, grass-fed bacon* (can substitute turkey bacon)

• 1 lb. boneless chicken breast, cut in strips

• 1 cup diced fresh tomatoes (2 small or 1 large)

• 2 sliced green onions (white and green part)

• ½ cup mayo **(for egg-free option use this homemade mayo)

• 1 head of romaine lettuce

• salt and pepper to taste

Optional: If you use turkey bacon you will need 2 Tbsp. cooking oil (coconut or avocado oil)

*Because pigs store their toxins in fat, it is very important that the bacon be grass-fed and organic. It’s also important to avoid added nitrites and nitrates. If you are not able to find it, use turkey bacon instead.

**I choose this mayo because it's made with avocado oil and organic cage-free eggs, without artificial ingredients. No added sugars, no artificial ingredients and made without gluten, soy, or toxic oils like canola.

DIRECTIONS

1. Cook bacon over medium heat for 2-3 minutes each side, or until crispy. Remove the bacon from the pan and allow to cool.

2. Season the chicken breast with salt and pepper and place into the pan with the bacon fat. If you are using turkey bacon, use the cooking oil instead.

3. Cook 3 minutes per side, or until the inside is no longer pink. Remove from the pan and allow to cool.

4. Once the chicken and bacon are cool, chop into 1/2-inch pieces and place in a bowl. Add the remaining ingredients (tomato, green onion, and avocado mayo) and toss until evenly coated

5. Spoon the salad into lettuce cups and serve cold. Or chop the lettuce into bite size and add it to the rest of the ingredients.

6. Store remaining salad in an air tight container, in the fridge, for the next day

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