Red Meat Allergy Friendly Paleo Crispy Bacon Greek Cucumber Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the bacon
- 6 slices bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
For the dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 english cucumber, halved lengthwise and sliced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup pitted kalamata olives, halved
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the 2 tbsp olive oil, 1 tsp dried oregano, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the mixture evenly over both sides of each breast.
- 2
Heat a grill pan or outdoor grill over medium-high heat until hot. Place the chicken on the grill and cook for 6–7 minutes per side, until the exterior is deeply golden with clear grill marks and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice crosswise into 1/2-inch strips.
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