Ingredients
Scale
- 4 slices bacon, cut into small strips
- 1 chicken breast, tenderized
- 2 tablespoons gluten free panko bread crumbs
- a pinch of each salt and pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon coconut oil
- Mixed greens and arugula
- 1 cucumber, sliced
- 1 avocado, quartered
- 4 small tomatoes, halved
- 1/4 cup chopped walnuts
Honey Mustard Dressing
- 2 heaping tablespoons avocado oil mayo
- 1 teaspoon yellow mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- pinch each of salt and black ground pepper
Mix all dressing ingredients together in a jar and store in the refrigerator.
Instructions
- Heat up a small skillet or sauce pan over medium/high heat. Add the cut up bacon and cook until crispy. Remove the bacon to a paper towel to let cool and drain.
- To make the chicken, mix together the bread crumbs, salt, pepper and dried thyme on a shallow bowl. Coat both sides of the chicken with this mixture. Press down so it sticks and repeat on the other side.
- Add the chicken breast to the pan that you cooked the bacon in. Let cook for 4-6 minutes.
- Flip over when toasted brown and the sides are beginning to cook. Cook for 4 minutes or until the chicken is cooked through. Remove from the pan and let rest on a cutting board.
- To assemble the salad, place the greens in a shallow bowl or large plate. Top with the sliced cucumber, avocado and tomatoes. Slice the chicken breast into thin slices. Place on top of the greens and garnish with the bacon and walnuts. Serve with the dressing.
Notes
I made this salad for 2. Double it to make it for more guests!
- Prep Time: 10
- Cook Time: 6
- Category: salad
- Method: stove-top
- Cuisine: salad