EASY KETO CHICKEN, AVOCADO AND BACON SALAD
 
Prep time
Cook time
Total time
 
A clever way to make use of leftover cooked chicken to create a delicious protein-rich main meal in minutes. No leftover chicken? No problem. Just pan-fry pieces for a few minutes and you're good to go.
Author:
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 2
Ingredients
  • 400g chicken (cooked and cut into 7-8cm strips)
  • 6 rashers of bacon (or 180g raw pancetta slices)
  • 150g Greek yoghurt
  • ½ lemon (juice only)
  • 1 handful (8g) fresh tarragon leaves
  • 1 TBSP Dijon mustard
  • 2 tsp apple cider vinegar (U.S. option HERE)
  • ⅛ tsp paprika
  • fine Himalayan pink salt (U.S. option HERE)
  • freshly ground black pepper
  • 100g little gem lettuce leaves
  • 20g rocket leaves
  • 1 avocado
  • 25g pumpkin seeds (U.S. option HERE)
Instructions
  1. make the dressing by mixing yoghurt, lemon juice, chopped tarragon, Dijon mustard, apple cider vinegar and paprika, then season with salt and pepper to taste.
  2. if you don't have pre-cooked chicken, pan-fry breast/thigh strips in a little olive oil with herbs and seasoning, let cool, then add to the dressing and stir until evenly coated.
  3. cover with cling film and leave to marinate in the fridge for at least 2 hours, or overnight.
  4. cook bacon or pancetta until crisp and set aside over kitchen paper to cool down, then snip into pieces.
  5. toast pumpkin seeds and slice avocado.
  6. to assemble, arrange lettuce leave over 2 serving plates, top with rocket leaves, then add chicken, avocado slices and bacon pieces.
  7. sprinkle with pumpkin seeds and serve.
Notes
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 812 Fat: 46g Net Carbs: 8g Protein: 81g
Recipe by Queen Keto at https://queenketo.com/easy-keto-chicken-avocado-bacon-salad/