Most of us could always afford to add more vegetable into our diets. I personally love them, but sometimes run out of steam after preparing a main course to keep on going with much more than bag salad. I’ve been making this recipe for years, a really scrumptious full meal deal. It is another all in-one, and it definitely sates.
1 bag mixed baby greens (I sometimes add some chopped romaine for crunch), or 1-2 head red leaf or green leaf, chopped
8oz cherry tomatoes, halved
1 sweet bell pepper, chopped
1/4 cup green onions, thinly sliced
4 slices center cut bacon, chopped (my favorite is Trader Joe’s Applewood Smoked, Nitrate -Free, it’s the most meaty I’ve found)
1 pound boneless skinless chicken thighs, chopped small
1/4 cup olive oil
3 tablespoons allowed mayonnaise
3 tablespoons white wine vinegar
1 tablespoon Dijon
1 teaspoon thyme
Whisk together dressing ingredients, set aside. Cook chopped bacon over medium heat until crispy, remove from heat to paper towels. Discard all but 1 tablespoon bacon grease, and saute the chicken, increasing the heat to medium-high. You want the chicken to be browned. When cooked through, pour all the contents over the salad and vegetables and toss with the dressing (to taste).