Well… the votes are in! My apple bacon chicken salad is the winner, so that’s the recipe I’m sharing with ya’ll today! I guess you’ll just have to wait for the cookbook to get your hands on my purple pesto stuffed shrimp & sriracha oat encrusted shrimp recipes! This recipe is ideal for meal prepping for lunches— just make a big batch, and keep it on hand for lunch-on-the-go throughout the week! Enjoy!
Apple Bacon Chicken Salad
2 slices bacon, chopped
2 boneless skinless chicken breasts, cubed
2 garlic cloves, diced
2 tablespoons red onion, diced
1/2 cup plain nonfat Greek yogurt
1/2 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 green apple, finely chopped
2 tablespoons green onions, chopped
In a lightly oiled pan over medium heat, brown chopped bacon, garlic cloves, and red onion. Saute 2-3 minutes until crispy. Add in the chicken breast cubes. Continue to cook another 5 minutes or so until the chicken is no longer pink. Remove from heat. Once cool, transfer to a food processor. Add in plain nonfat Greek yogurt, apple cider vinegar, dijon mustard, sea salt and black pepper. Process together until thoroughly combined. Lastly, gently fold in chopped green apple and chopped green onions. Serve on cucumber slices!