California Bacon Chicken Salad

Loaded with fresh seasoned chicken, sweet summer tomatoes, berries, greens, and bacon bites, and tossed with a tangy extra virgin olive oil bacon vinaigrette. So yummy!⁠

Ingredients

Ingredients
Servings:
Salad
g
Boneless Chicken Breast
tbsp
Olive Oil
Garlic Clove
g
Fresh Parsley
g
Fresh Mint
tsp
Sweet Paprika Powder
tsp
Garlic Powder
Salt & Pepper to taste
g
Mixed Green Salad
g
Fresh Berries
Avocado
g
Cherry Tomatoes
g
Feta Cheese
Honey Lemon Vinaigrette
tbsp
Lemon Juice
ml
Olive Oil
Garlic Clove
tsp
Dijon Mustard
tsp
Honey
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Rinse the chicken breast under cold water and pat dry. Peel the garlic cloves and cut into fine cubes. Wash parsley and mint, shake dry, pluck the leaves from the stems and chop finely.
  2. In a bowl, combine the chicken, olive oil, garlic, parsley, mint, paprika, garlic powder, salt, and pepper. Mix till evenly coated and cover with cling film. Let the chicken sit for at least 1 hour or overnight in the fridge.
  3. Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside. In the same pan, fry the bacon and drain on a kitchen paper. Then crumble into small pieces.
  4. For the dressing, peel the garlic clove and chop finely. In a bowl, mix all the ingredients together and season with salt and pepper.
  5. Wash the salad and pat dry. Wash berries. Halve the avocado, remove the kernel and peel. Cut the flesh of the avocado into cubes. Wash and halve the cherry tomatoes.
  6. In a large salad bowl, toss together the salad, berries, and halved cherry tomatoes. Drizzle over vinaigrette and toss gently. Top with chicken slices, crumbled feta, bacon, and sliced avocado.

Preparing In The Kitchen
  1. Rinse the chicken breast under cold water and pat dry. Peel the garlic cloves and cut into fine cubes. Wash parsley and mint, shake dry, pluck the leaves from the stems and chop finely.
  2. In a bowl, combine the chicken, olive oil, garlic, parsley, mint, paprika, garlic powder, salt, and pepper. Mix till evenly coated and cover with cling film. Let the chicken sit for at least 1 hour or overnight in the fridge.
  3. Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside. In the same pan, fry the bacon and drain on a kitchen paper. Then crumble into small pieces.
  4. For the dressing, peel the garlic clove and chop finely. In a bowl, mix all the ingredients together and season with salt and pepper.
  5. Wash the salad and pat dry. Wash berries. Halve the avocado, remove the kernel and peel. Cut the flesh of the avocado into cubes. Wash and halve the cherry tomatoes.
  6. In a large salad bowl, toss together the salad, berries, and halved cherry tomatoes. Drizzle over vinaigrette and toss gently. Top with chicken slices, crumbled feta, bacon, and sliced avocado.

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