BACON RANCH CHICKEN SALAD

kitchen towel | plate

PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES • YIELD: 3 SERVINGS

• 5 slices bacon

• 1 1⁄2 cups cubed cooked chicken (about 12 ounces; see notes)

• 1⁄3 cup mayonnaise

• 3 tablespoons ranch dressing

• 1⁄2 stalk celery, chopped (optional)

• Salt and pepper

• 6 butter lettuce leaves, for serving

• Chopped fresh parsley, for garnish (optional)

Notes: You can use precooked rotisserie chicken. If you prefer, you can spoon this chicken salad into avocado halves instead of lettuce leaves.

1. In a skillet over medium heat, fry the bacon until crispy. Set aside on a paper towel–lined plate to cool.

2. Place the cooked chicken in a medium-sized mixing bowl. Add the mayonnaise, ranch dressing, and celery, if using.

3. Chop the bacon and add to the chicken mixture. Fold all the ingredients with a spoon until the chicken is evenly coated. Season with salt and pepper to taste.

4. Divide the chicken salad evenly among the lettuce leaves. Garnish with chopped parsley, if desired.

CALORIES: 397 | FAT: 35.3 g | PROTEIN: 18 g | TOTAL CARBS: 1.3 g | NET CARBS: 1 g