¾ cup mayonnaise
½ tbsp garlic powder
Mix mayonnaise and garlic powder in a small bowl and set aside.
Fry the bacon slices in butter until crispy. Remove and keep warm. Save the grease in the pan.
Shred the chicken and season with salt and pepper. Fry in the same skillet as the bacon until golden brown and thoroughly cooked.
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.
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!)
Net carbs: 2 % (4 g); Fiber: 2 g; Fat: 85 % (78 g); Protein: 13 % (28 g); kcal: 837