Whole 30 Paleo Crispy Bacon Greek Cucumber Chicken Salad

Total time45 min

Prep time20 min

Cook time25 min

Whole 30 Paleo Crispy Bacon Greek Cucumber Chicken Salad

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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

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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