What better way to kick off a keto blog than with three of the diet’s shining stars: avocado, chicken and, of course, bacon. Plus a few goodies here and there, of course.
There are few things better than an all-in-one meal, where all the goodness of your ingredients comes together in your mouth like some sort of melting pot of flavor and happiness.
Or at least that’s how we felt while eating this freakin’ chicken salad!
No exaggeration, this killer dish makes for a filling lunch or a nice, quick dinner thrown together late at night (as it turned out ours was). Alex loved it on its own on a bed of lettuce, and I threw mine in a wrap with shredded lettuce for that nice crunch.
So without further ado, let’s get to that recipe!
Avocado Chicken Bacon Salad
Calories Per Serving: ~385 | Protein: ~28 g | Carbs: ~4.9 net g | Fat: ~28 g
Ingredients
- 1 lb. boneless skinless chicken breast tenders
- 2 ripe avocados
- 1 1/2 cup coconut flour
- 4-5 pieces of bacon (we used applewood smoked)
- 1/4 cup milk (we’re all about almond milk)
- 1 egg
- 1 garlic clove, minced (or just finely chopped, I’m not a pro here)
- 1/4 red onion, chopped (we only had a white one lying around–still tasted great!)
- 2-3 tablespoons coconut oil
- a few squirts of fresh lime juice
- 1 tablespoon sour cream
- 3 tablespoons chipotle mayonnaise
- 1/2 teaspoon crushed red pepper
- salt, pepper & garlic powder, to taste
Steps
- Fry up the bacon in a pan. Meanwhile, cut the fat from the chicken tenders. Set up two bowls, one with the milk and egg wash and the other with the flour, salt, pepper, garlic powder & crushed red pepper whisked together.
- Dip each piece of chicken in the milk and egg wash, then coat evenly in the flour mixture. Fry in coconut oil on medium-high heat, flipping once, until the chicken is cooked through. Set aside once it’s done cooking.
- Prepare your avocados by cutting them in half, removing the pit and scooping out all the green goodness with a spoon. Cut into big chunks and place in a large bowl.
- In the same bowl, add minced garlic, bacon (we threw ours in a bullet and pulsed a few time for super-fine bacon bits!), chopped onion and a bit more salt & pepper.
- Squeeze in lime juice and add your sour cream and chipotle mayo. Mash everything all up! Taste as you go along and adjust your seasoning to your liking.
- Dice up the cooked chicken and add to a large mixing bowl. Scoop the avocado mixture on top and mix well, making sure everything is nice and evenly combined.
- Serve on its own, on a lettuce bed or in a hearty low-carb wrap. Enjoy!
Voila! How did yours turn out? Did you add anything special? We’d love to hear all about it in the comments. Thanks for reading, we’ll see you next time!
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The Keto Kitchen 