Chicken and Egg Salad

by | Jul 13, 2020

Ingredients

  • 1 pound of boneless skinless chicken breast
  • 4 slices of sugar free bacon
  • 2 tbsp avocado oil mayonnaise
  • 2 scallions (thinly sliced)
  • 4 hard boiled eggs (chopped)
  • ½ cup celery (chopped finely)
  • 2 tbsp dijon mustard 
  • Salt and pepper to taste
  • 8 cups romaine lettuce (this is included in the macros) 

Directions

  1. Chop the bacon into bite size pieces and brown in a large skillet. Cook until crispy.
  2. Remove bacon from skillet and drain well in between two paper towels. Leave the bacon fat in the pan.
  3. Pound out the chicken breast to ½ inch thickness 
  4. Over medium heat cook chicken in the skillet with the bacon fat.  Season with the salt and pepper. Cook for approx. 4 minutes on each side or until the inside has cooked through.
  5. Remove chicken from the pan and place in a large bowl.  Refrigerate until cooled.
  6. When the chicken has cooled down, chop roughly into bite size pieces.
  7. In a large bowl combine, chicken, chopped hard boiled eggs, bacon, mayo, celery and scallions.  Mix well to fully combine. You may need to add a bit of salt and pepper to taste. 
  8. This salad is perfect to wrap in a lettuce wrap for a great snack or lunch.
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