Categories: Salad

Ingredients

• •1 lb boneless, skinless chicken breasts
• •8 slices sugar free (for Whole30), nitrate free bacon
• •1/2 cup homemade mayo or Paleo friendly mayo of choice
• •2 scallions (green onions), thinly sliced
• •1/2 tsp garlic powder - optional, omit if following Low FODMAP
• •salt and pepper to taste

Directions

1. Take your bacon and chop into bite size pieces. Brown the bacon in a large saute pan over med-hi heat until crisp.

2. Remove bacon from pan and set aside to drain on paper towels, leaving the rendered fat in the pan.

3. Pound the chicken breasts to ½ inch thickness or cut them in half so each piece is ½ inch thick.

4. Turn the heat down to med. Sprinkle the chicken breasts with garlic (if using), salt and pepper and put in the pan with bacon fat. Cook about 2-3 minutes on each side or until the inside is no longer pink.

5. Put the chicken in a large bowl, cover and refrigerate until cool. If you haven’t made your mayo yet, now is the time!

6. When the chicken has cooled down, chop roughly into bite size pieces, and in a large bowl, toss together with the bacon, scallions, and mayo. Mix to fully combine.

7. Taste and add salt/pepper if needed. Serve right away or snap a pic for Instagram before you shove the entire bowl in your face. Oh yes, you will!

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