Better with Bacon Chicken Salad
Servings Prep Time
4servings 20minutes
Servings Prep Time
4servings 20minutes
Salad & Chicken
  • 4 Chicken BreastSeasoned
  • 6cups mixed lettucecleaned and air dried
  • 1 carrotI used purple and cut in circles
  • 1 small purple onionsliced in rings
  • 2 fresh mushroomssliced
  • 1 red peppersliced
  • 4Tbsp dried cranberriesor fresh pomegranates
  • 1/4cup nutschopped: walnuts or pecans are super
  • 2/3cup bio bacon
  • 1/2cup olive oil
  • 1/4cup white balsamic vinegar
  • 1/2cup Fool Proof Mayoor any mayo
  • Pepper to taste
Salad & Chicken
  1. Turn on the grill and coat your chicken with your favorite seasoning. Let it come to room temperature while you prep the veggies for the salad.
  2. Once veggies are prepped for the salad and divided among 4 large plates. Even the nuts and cranberries. I’ve also used fresh pomegranates and this added a burst or sweet tart juice with each bite.
  3. Grill the chicken on medium for 7/7 (7 minutes on each side) works every time on our grill.
  4. When chicken is done, cover with foil and let it rest while you make the dressing.
  1. Fry the bacon in a small sauce pan. You might have to add 1 Tbsp of ghee if it is Bio since it won’t have much fat.
  2. Once the bacon is cooked remove it from the heat and let it cool down a bit.
  3. Once the bacon is cooled down, add the olive oil to the pan and give it a stir. Add the white balsamic vinegar next.
  4. Add 1/2 cup of Fool Proof Mayo to the pan and stir.
  5. Slice the rested chicken in strips and place equal portions on the top of each salad.
  6. Top each salad with this yummy delicious warm bacon dressing!