Bacon Scallion Chicken Salad
Homemade from-scratch chicken salad made with homemade mayo, bacon and green onions that is soy free, dairy free and completely Paleo and Whole30 friendly.
Ingredients
- 1 lbboneless skinless chicken breasts
- ½ tspgarlic powder
- ½ teaspoononion powder
- sea salt and pepper to taste
- 8slices uncured bacon (sugar free for whole30)
- ½ cuphomemade mayo (or paleo friendly mayo* from primal kitchen made with avocado oil)
- 3scallions ((green onions), thinly sliced)
Directions
- 1
Chop the bacon into bite size pieces, then brown the bacon in a large skillet over med-hi heat until crisp.**
- 2
Remove bacon from pan and set aside to drain on paper towels, leaving the rendered fat in the pan.
- 3
Pound the chicken breasts to 1/2 inch thickness or cut them in half so each piece is 1/2 inch thick.
- 4
Turn the heat down to med. Sprinkle the chicken breasts generously with garlic powder, onion powder, salt and pepper and put in the pan with bacon fat. Use ghee or refined coconut oil if you prefer. Cook about 2-3 minutes on each side or until the inside is no longer pink.
- 5
Put the chicken in a large bowl, cover and refrigerate until cool. If you haven't made your mayo yet, now is the time!
- 6
When the chicken has cooled down, shred or chop roughly into bite size pieces, and in a large bowl, toss together with the bacon, scallions, and mayo. Mix to fully combine.
- 7
Taste and add salt/pepper if needed. Serve right away or cover and save for later. The chicken salad will last 3-4 days in a sealed container in the refrigerator. Enjoy!