Site icon PB + P Design

Chicken and Bacon Chopped Salad

Hi Everyone!

I am writing this post in advance, but I want to tell you, WOW, we have a wicked fire on Mt. Diablo which is about 30 miles from my house.  The sky is red, and full of smoke.  Even being 30 miles away, we have ashes in our yard.  I feel so bad for the people who have to evacuate.  I hope no one’s homes get ruined or that no one gets hurt.  The weather has been crazy here!  It’s been in the 100’s, slight breeze and no rain.  The fire started from a grass fire and has gone out of control. This is happening on Sunday, so my guess by the time you read this post it will be over with, I hope!!  I thought I would share, since that is what is on my mind.  Now onto bigger and better things, today’s recipe!   More bacon!  My gosh this is my 3rd bacon recipe this week!!  I never eat this much bacon, ever!  But I have leftovers and what do you do with leftovers?  Make more things!!!

I originally thought I was going to just make some BLT sandwiches for dinner, then I noticed that someone, I wonder who? Has been sneaking pieces of bacon. So by the time dinner came around I was left with a few pieces. And since I made this on Sunday, I tend to make salads on Sunday because it’s my way getting a head start on Monday! You know trying to eat healthy! So I thought why not a salad with bacon? I have chicken that had to be used. I had one day left before expiration and you know what has staring at me on my counter for like two months? McCormick Bacon Molasses Seasoning! Have you ever used this seasoning? My friend at work LOVES it! She told me you get a bacon taste without the calories. Sold! I found it at my grocery store and bought it. I have been meaning to use it, but I just forgot. Big mistake on my part. I finally used it with today’s recipe and it is fantastic. You really get a nice, almost smoky bacon taste. Plus no calories!! Love it! I took a picture of the packaging for you.

I marinated my chicken in greek yogurt and sprinkled on the seasoning and let it marinate for a couple of hours. The chicken has come out so moist and juicy with the most wonderful smell and taste. Have you tried marinating chicken in greek yogurt? If not, do it!!! I promise, it will be one of the most moist chicken ever!!! You don’t taste the yogurt at all! Trust me! My picky Husband HATES yogurt and won’t touch it and he even admits it’s the best chicken! So do it!!!

The salad is made with finely chopped romaine lettuce, tomatoes, corn and avocado. Oh and of course left over bacon from yesterday’s pancake recipe. I placed the salad in front of my Husband and you know he’s not a salad fan and he looked at it and said “Oh my God!” This is a pretty big salad!  I of course ate it all and my Husband left a pinch, but ate 95% of it! Honestly I was shocked that he ate it. It has avocado on it and he’s not an avocado fan.  Silly man!  But then again it had bacon on it and he loves bacon! So Ladies, if you want your man to eat salad, throw on some bacon!! 🙂

For dressing, I didn’t make any. I used a fat-free balsamic dressing and my Husband used a lite Italian dressing. I honestly think ranch dressing would be amazing on this salad. Just be sure to get a light ranch dressing or make your own by taking plain greek yogurt, ranch seasoning packet and a pinch of milk; mix together and you have a nice ranch!  I do that all of the time and sometimes I mix BBQ sauce in it to!  Oh yum!!

Chicken and Bacon Chopped Salad
Prep time
Cook time
Total time
A savory,filling, low carb salad made with season grilled chicken, avocado, corn, tomatoes and bacon.
Serves: 2 Huge plates
  • 8oz chicken breast, skinless, boneless
  • 2 tbsp. greek yogurt, plain 0% fat
  • 1 heaping tsp. McCormick Grill Mates Molasses Bacon Seasoning
  • 4 cups romaine lettuce, sliced small
  • 1 cup tomatoes, seeded, diced small
  • ½ cup avocado, peeled, cored, diced small
  • ½ cup corn
  • 2 slices bacon, cooked crumbled
  1. In a shallow bowl or zip lock baggie, add chicken, yogurt and the Molasses Bacon seasoning, mix well. Refrigerate for at least 30 minutes up to two hours.
  2. Heat the grill to medium and place chicken on grill. Cook for about 8 minutes on one side and flip chicken and cook for about 5 minutes longer or until chicken is no longer pink.
  3. Let the chicken cool, and dice up into tiny pieces.
  4. Meanwhile, Divide between two plates the romaine lettuce, tomatoes, avocado and corn. Divide the chicken between both plates and top the chicken with bacon crumbles.
  5. Serve with ranch or a balsamic dressing
Calories: 273, fat: 8,8, Cholesterol: 67, Sodium: 193, Potassium: 772, Carbs: 17, Fiber: 6, Sugar: 1.3, Protein: 36
Nutrition Information
Serving size: 2

Wow, I just read the nutritional stats on this salad and I can’t believe all of the fiber and protein in it! This makes a great low carb salad. I’m glad I made it!  It kind of reminded me of the BLT sandwiches I was going to have for dinner, but this is way better and healthier for you.  I am trying to cut back on the bread this week.  I’m having food issues and bread is one of the culprits that I keep eating, so this week, I didn’t buy any and it will be too hot to make any!  Good thing!!  Let’s see how it goes this week.  can I go tone week without bread?  Hmmm, now this is a challenge!  Do you have a certain food that you can’t resist?  Something that you can’t say no too?  I’ll tell you, I can give up chocolate and peanut butter forever, but not bread!  I just love it too much!!!  Sigh….

Well that’s it for me today!!  Were almost to Friday!  Woohoo!

Have  a great day!




Exit mobile version