Keto Chicken and Bacon Loaded Salad

This Keto Chicken and Bacon Loaded Salad comes to me by chance. I was invited for dinner at a friends’ house. She treated us with this. At first, I got doubted why this salad was on the menu as none of us was on keto diet. When I gave it a try, I got the answer. This low-carb salad just tastes so good although it’s easy to make and quick to serve. Other friends had the same thinking. As a salad lover, I asked her for the recipe right to turn it into homemade food.

This keto salad is loaded with sliced baked chicken breasts, cooked and crumbled bacon, sliced boiled eggs, diced avocado, mixed greens and seasonings. It tastes better when drizzled with a flavorful dressing of coconut milk, lemon juice, olive oil, minced garlic and ground black pepper. Who can resist it? My family can’t.

If you are finding a delicious and low-carb salad, just give this Keto chicken and bacon loaded salad a try. I’ve made it for my family and it is now one of our favorites, especially my kids. They eat up all greens, along with bacon and chicken getting bored. My husband? He loves it because it’s delicious and low in carbs (as he starts to cut the carbs in meal for a month). Let’s check it out!

Keto Chicken and Bacon Loaded Salad

Recipe by Sandra MyersCourse: Salads, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

This keto salad is loaded with sliced baked chicken breasts, cooked and crumbled bacon, sliced boiled eggs, diced avocado, mixed greens and seasonings. It tastes better when drizzled with a flavorful dressing of coconut milk, lemon juice, olive oil, minced garlic and ground black pepper.

Ingredients

• For Salad

• 2 chicken breasts, skinless and boneless

• 4 bacon slices, cooked and crumbled

• 2 boiled eggs, sliced

• 1 avocado, diced

• Cooking fat

• 1 tbsp. garlic powder

• 2 tbsp. dried parsley flakes

• 1/2 tbsp. paprika

• 4 to 6 cups mixed greens

• Sea salt and freshly ground black pepper

• For Dressing

• 1/2 cup coconut milk

• 1 tbsp. lemon juice

• 1 tbsp. olive oil

• 2 garlic cloves, minced

• Sea salt and freshly ground black pepper

Directions

• Preheat oven to 350 degrees F.
• Gather garlic powder, parsley, paprika, and salt and pepper to a bowl. Stir to combine.
• Rub chicken breasts with garlic powder mixture until coat on all sides.
• Heat a skillet with cooking fat over medium-high heat. Add chicken and sear until browned on all sides, for 2-3 minutes.
• Place in oven and bake for 18-20 minutes, until chicken is cooked through.
• Remove and let it rest for 4-5 minutes before slicing.
• Gather all dressing ingredients in a bowl. Whisk until well combine.
• To assemble, add mixed greens, avocado, eggs, bacon and chicken in a large bowl.
• Drizzle generously with prepared dressing. Serve!