shredded chicken (leftover from whole cajun chicken the night before. Also see, dutch oven chicken)
bacon - cooked and torn into bits (use as much as you desire here)
2 avocado - diced (chunky)
½ red onion - thinly chopped
tomato medley - quartered (one container contains various types)
roasted garlic cloves - I did these on the same pan as the bacon!
olive oil
1 lemon and 1 lime - freshly squeezed juice
sea salt and ground pepper
fresh cilantro - chopped
Instructions
arrange slices of bacon on a tin foil-covered baking sheet and cook for 25-30 mins at 375 heat – keep an eye on it, as thickness of the bacon can vary cooking time
when cooked, set aside to cool
in the meantime, quarter the tomatoes, thinly chop the red onion, and peel and dice the avocado
put all of these ingredients into a large salad bowl
next, tear up the bacon slices into and shred the chicken into pieces
then, add the protein into the mix
drizzle with lots of olive oil, freshly squeezed lemon and lime juice
sprinkle with sea salt and group pepper
garnish with freshly chopped cilantro
use tongs to mix thoroughly
plate and enjoy!
Recipe by PALEOdISH at https://paleodish.com/appetizers/triple-love-salad/