Serves 4
Ingredients
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1 lb boneless chicken thighs
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1 oz. butter
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½ lb bacon
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4 oz. cherry tomatoes
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10 oz. Romaine lettuce
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salt and pepper
Garlic mayonnaise
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¾ cup mayonnaise
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½ tbsp garlic powder
Instructions
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Mix mayonnaise and garlic powder in a small bowl and set aside.
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Fry the bacon slices in butter until crispy. Remove and keep warm. Save the grease in the pan.
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Shred the chicken and season with salt and pepper. Fry in the same skillet as the bacon until golden brown and thoroughly cooked.
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Rinse and shred the lettuce; be sure to use a clean cutting board and knife (different from the one used when handling the raw chicken). Place the lettuce on a plate and top with chicken, bacon, tomatoes, and a hearty dollop of garlic mayonnaise.
Tip!
For a shortcut, sub in shredded rotisserie chicken. Then the bacon fat can be used to make a yummy bacon vinaigrette for the salad. (Just add a little vinegar and salt and pepper!)
Nutrition
Per serving
Net carbs: 2 % (4 g); Fiber: 2 g; Fat: 85 % (78 g); Protein: 13 % (28 g); kcal: 837
