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  • Danielle Porter

Chicken BLT Salad

A healthy lunch option that is filling and PERFECT for meal prepping.


INGREDIENTS:

2 boneless skinless chicken breasts

5 strips of bacon

1/4 cup chopped green onion

1/2 cup quartered cherry tomatoes

1/2 cup mayonnaise

1/2 tsp black pepper

1 head butter lettuce


DIRECTIONS:


Place chicken breasts in a medium sized sauce pan and cover with cold water until both breasts are covered with at least 1″ of water

Place pot on the stove uncovered and bring water to a boil

Reduce the water to a simmer and cover with a lid

Simmer the chicken for 14 minutes then remove from heat

While the chicken cooks prepare the bacon on the stovetop – fry at medium-low heat until crispy

Place cooked bacon on a towel to drain some grease and then chop into bite sized pieces

In a small bowl combine mayonnaise, green onion, and black pepper

Once cooked, remove the chicken from the water and shred on a plate or cutting board with 2 forks

In a large bowl combine shredded chicken, mayo, green onion and pepper mixture, quartered cherry tomatoes and chopped bacon

Mix all ingredients until evenly combined

Enjoy immediately or store in the refrigerator in an airtight container for up to 4 days


Add a fiber filled carb if you follow 2b. Whole grain toast or gluten free crackers are great!

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