This is an easy, healthy and delicious salad that can be a side dish or a quick lunch! It uses nonfat plain greek yogurt and avocado instead of traditional mayo. BLT is Bacon, Lettuce, Tomato, so this could be served on top of lettuce/salad greens (I think butter lettuce for this is my favorite!)
You can also half or even double the recipe, depending on your needs. Make sure to buy the best quality chicken and bacon, that do not contain antibiotics, hormones, nitrate and uncured and organic if possible.
This also tastes great with raw veggies or some gluten/grain free crackers, like Crunchmasters, Mary’s gone crackers, or almond thins!
INGREDIENTS:
2oz green onion, finely diced
6oz cherry tomatoes, diced (I used multi-colored)
12 oz Chicken breast, cooked and diced
1.5oz nitrate free uncured bacon (about 5-6 slices), cooled and cut/crumbled into 1/2 inch pieces
5oz plain non fat greek yogurt (1 small container)
1.5 oz diced avocado
0.5oz Apple Cider Vinegar
1/2 Tbsp stone ground mustard
Seasonings to taste: Himalayan sea salt, garlic powder, black pepper, italian seasoning (I used approximately 1/2 tsp each)
DIRECTIONS:
Make sure you have chicken breast already cooked and cooled. On the stovetop in a ceramic or stainless pan, cook your bacon on medium/medium low until crispy. Let it cool before breaking into pieces.While it is cooking, wash and dice up your veggies and cooked chicken.
Combine your tomatoes, green onions, chicken, and bacon in a large bowl and mix well. In a smaller bowl, combine the remaining ingredients (yogurt, avocado, ACV, mustard, and spices) and mix well.
Add the dressing to the chicken veggie mix and mix well until completely coated.
Store in the fridge until serving. Serve on lettuce greens, with raw veggies, gluten free crackers, or eat as is!
Makes 800g total salad, or about 6 cups!
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