top of page
  • Writer's pictureCheyenne

Chicken Bacon Avocado Salad


4 slices bacon

1 lb chicken breast

1 tsp salt

1 tsp pepper

2 tsp chipotle roasted garlic

1 head romaine, chopped

½ red onion, sliced

½ avocado, chopped

2 hardboiled eggs, chopped

½ cup cucumber, chopped

1 tomato, chopped


  1. Cook bacon in non-stick skillet until crispy. Remove on to paper towel. Chop into bite size pieces and set aside

  2. Place chicken breast in same pan with bacon drippings. Season however you like! I used salt, pepper, and chipotle roasted garlic. Cook until chicken is no longer pink and juices run clear (or internal temp reaches at least 165 F). Remove on to paper towel to drain extra oil. Cut into bite size pieces and set aside

  3. Make sure to thoroughly wash lettuce and dry ( I use my salad spinner!). Add onion, avocado, hard boiled eggs, cucumber, tomato, bacon, and chicken. Toss together and top with your favorite dressing, or enjoy as is!

bottom of page