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Easy Bacon-Wrapped Chicken Breasts
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Prep Time:
35 minutes
Total Time:
35 minutes
Protein-packed Paleo salad bursting with flavor for a satisfying meal.
Ingredients:
  • 4 chicken breasts (about 1 lb)
  • 4 slices gluten-free bacon (not thick cut)
  • 1 tablespoon olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup honey
  • 1/2 teaspoon sea salt flakes
  • 1/4 teaspoon black pepper
  • 8 cups packed mixed baby greens (kale, chard, spinach)
Instructions:
  • Lay a slice of bacon around each chicken breast, ensuring the bacon wraps around the chicken twice. Use toothpicks to secure the ends of the bacon under the chicken. Transfer the chicken to a bowl and drizzle with 1 tablespoon of olive oil, then massage to coat the chicken evenly.
  • Heat a large skillet over medium-high heat until sizzling. Place the chicken, bacon side down, and cook until the bacon starts to brown, about 4 to 6 minutes. Gently flip the chicken and cook for another 4 to 6 minutes until no longer pink and internal temperature reaches 165°F.
  • In a large bowl, whip up a flavorful dressing by whisking together vinegar, mustard, honey, salt, and pepper. Slowly drizzle in 2 tablespoons of olive oil while beating until well combined. Set aside 1/4 cup of the dressing. Mix the greens with the remaining dressing until well coated, then distribute evenly among 4 plates for serving.
  • Place the chicken breasts on a plate to cool briefly. Remove the toothpicks, then place one chicken breast on each salad. Drizzle 1 tablespoon of dressing over each chicken breast and serve promptly.

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