High Protein Chicken Salad

Ingredients

• 1 pound boneless skinless chicken breasts (or thighs)
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 strips bacon
• 4 cups mixed greens
• 2/3 cup blueberries
• 2/3 cup chopped walnuts
• 1 medium avocado
• 1/2 medium red onion (about 1/2 cup)
• 1-2 tablespoons lemon vinaigrette (to taste (recipe below))
• 1/2 cup olive oil
• 3 tablespoons lemon juice (from 1 large lemon)
• 1 teaspoon dijon mustard
• 1/4 teaspoon sea salt (more/less, as desired)
• 1/8 teaspoon black pepper (more/less, as desired)
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

Instructions

1. 1

   Season both sides of the chicken breasts evenly with salt and pepper. Heat oil in a skillet over medium heat. Add the chicken and cook for about 3-4 minutes per side, depending on the thickness of the chicken. Once cooked through to an internal temperature of 163℉, set it aside and allow it to rest for 5 minutes before slicing.

2. 2

   Place a second skillet over medium heat. Add cold bacon (this allows the bacon fat to render slowly = crispier bacon). Cook for about 6 minutes per side, or until it's as crispy as you like it. Transfer the bacon to a plate lined with paper toweling until you're ready to assemble the salad.

3. 3

   Thinly slice the red onion. Peel, pit, and slice the avocado. Roughly chop or crumble the bacon. Slice the cooked chicken.

4. 4

   Whisk the lemon vinaigrette ingredients together in a small bowl.

5. 5

   Add all the salad ingredients to a large bowl. Drizzle with salad dressing and toss. Divide among 4 bowls and serve.