Ingredients
For the Peppercorn Ranch
- 1/2 cup homemade mayo or purchase Paleo friendly mayo
- 1/4 cup coconut milk blended (water and cream)
- 1 tsp lemon juice
- 3 drops hot sauce about 1/8 tsp adjust to taste
- 1/4 tsp sea salt
- 1 clove garlic minced
- 2 scallions thinly sliced
- 1 tsp ground tricolor peppercorns
For the Grilled Chicken BLT Salad:
- 1-1.5 lbs boneless skinless chicken breasts pounded to even thickness
- 1 medium avocado
- 8 slices bacon sugar-free for Whole30*, cooked until crisp, drained, and crumbled
- reserved bacon fat to brush chicken and grill
- sea salt ground peppercorn and onion powder to sprinkle on chicken
- 1 5 oz container salad greens or the equivalent of your favorite greens
- 1 small container cherry tomatoes cut in half
- peppercorn ranch dressing as much as desired
Instructions
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Make the dressing first: Blend all dressing ingredients either using an immersion blender or in a standard blender, set aside or chill until ready to use
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Now, cook the bacon first and set aside, reserving bacon fat to brush on the grill (or cast iron skillet) and chicken
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Generously brush the chicken and grill with bacon fat and sprinkle with salt, pepper, and onion powder. Grill on both sides, flipping once, until just done, then remove to a plate and cover loosely with aluminum foil
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To assemble the salad, begin with the greens and add the cherry tomatoes, cooked crumbled bacon, then cut open the avocado and slice it thinly; arrange on the salad as desired.
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Slice the chicken breast thin and arrange on salad. Once ready to serve, drizzle on ranch dressing (you’ll have extra) and gently toss/mix to coat. Serves 4-6. Enjoy! Store extra dressing in a tightly covered container in the refrigerator for up to 1 week.
Recipe Notes
*I love this sugar-free pork bacon from U.S. Wellness Meats - it's been a go-to for me for years!
Nutrition
Calories: 414kcal
Carbohydrates: 5g
Protein: 21g
Fat: 34g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 508mg
Potassium: 580mg
Fiber: 2g
Sugar: 0g
Vitamin A: 455IU
Vitamin C: 12mg
Calcium: 16mg
Iron: 1.2mg