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| INGREDIENTS |
| 6 |
slices bacon |
| 4 |
boneless, skinless chicken breast halves (6 - 8 ounces each) |
| |
coarse salt and ground pepper |
| 3 |
plum tomatoes, quartered lengthwise, seeded, and cut into ½ -inch pieces |
| ½ |
small red onion, finely chopped |
| 2 |
celery stalks, sliced crosswise ¼ inch thick, plus ½ cup celery leaves (optional) |
| ½ cup |
light mayonnaise |
| 1 tbsp. |
white-wine vinegar |
| |
lettuce leaves, for serving |
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|
|
| RECIPE |
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Preheat oven to 400ºF.
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Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet. Bake until it begins to render its fat, about 10 minutes. Turn bacon over, and slide to one side of sheet.
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Season chicken with pepper, and place on baking sheet.
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Bake chicken with bacon until bacon is browned and crisp and chicken is cooked through, 15-20 minutes.
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Transfer bacon to a paper-towel-lined plate, and let drain; crumble. Let chicken cool completely.
-
While meat is cooking combine tomatoes, onion, celery, celery leaves (if using), mayonnaise and vinegar in large bowl.
-
When chicken has cooled, cut into ½ -inch chunks, add to bowl and toss to coat with other ingredients.
-
Serve chicken salad over lettuce leaves, and sprinkle with bacon.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
¼ of salad
NUMBER OF SERVINGS:
4
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|
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| NUTRITION FACTS |
| |
| Calories |
430 |
|
| Total Fat |
17 g |
|
| Sodium |
530 mg |
|
| Total Carbohydrates |
8 g |
|
| Fiber |
2 g |
|
| Protein |
57 g |
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