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Chicken Bacon Salad with Orange Maple Salad Dressing
For a nutritious, colorful dinner or lunch this Chicken Bacon Salad with Orange Maple Salad Dressing is fantastic. Great for a quick and easy meal at home or for a meal planning recipe. This salad and dressing is Paleo compliant, dairy free, gluten free and grain free.
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Servings: 4
Ingredients
Salad
- 1 Lb Boneless Skinless Chicken Breast - baked or grilled* (sliced)
- 2 Heads Romain Lettuce (chopped)
- 1 Cup Micro Greens
- 15 Sugar Plum or Cherry Tomatoes (halved)
- 1 Avocado (sliced)
- 3 Pieces Cooked Bacon** (chopped)
- 1/2 Cup Pecans (chopped)
Salad Dressing
- 1/2 Cup Olive or Avocado Oil
- 2 Tablespoons Fresh Squeezed Orange Juice
- 1 Tablespoon Apple Cider or White Wine Vinegar
- 1 teaspoon Dijon Mustard
- 2 Tablespoons Maple Syrup
- 1-2 Tablespoons Mayonnaise (to desired thickness)
- Salt/Pepper
Instructions
- Combine all said dressing ingredients in dressing shaker or glass mason jar. Close top and shake vigorously until fully combined.
- Assemble all salad ingredients and drizzle with dressing.
Notes
*Roasted Chicken: Preheat oven to 425ºF. Salt and pepper chicken breasts, grease roasting dish with oil and place chicken in roasting dish. Bake for 25-30 minutes or until internal temp reaches 165ºF (time varies depending on thickness) Or, grill until 165ºF internal temp.
**My preferred bacon preparation method:
Preheat oven to 400ºF. Line baking sheet with foil and spray or grease with oil. Lay bacon flat on baking sheet. Bake for approximately 15 minutes or to desired doneness. (flip half way through)
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