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
Recipe by PB + P Design at