Chicken salad with avocado and bacon

A filling salad that fits perfectly into your keto diet . For extra flavor, add some garlic powder or Dijon mustard to the dressing.

What do you need?

For one person:

• 150 g chicken fillet, grilled and sliced
• 1 avocado, peeled, pitted and diced
• 2 slices of bacon, fried and crumbled
• 1 bag of mixed salad (e.g. rocket, spinach, lamb's lettuce)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper

Preparation

1. Heat a grill pan over medium heat. Drizzle the chicken breast with olive oil and season with salt and pepper. Grill the chicken breast for about 6 to 7 minutes on each side, or until golden brown and cooked through.
2. Cook the bacon slices in a skillet over medium heat until crispy. Drain the bacon on paper towels and crumble it once cooled.
3. Cut the avocado in half, remove the pit, and scoop out the flesh. Cut the flesh into cubes.
4. Place the mixed greens in a large salad bowl. Add the sliced chicken, avocado, and crumbled bacon to the salad.
5. In a small bowl, combine the olive oil and lemon juice. Season the dressing with salt and pepper. Pour the dressing over the salad and toss gently to coat thoroughly.