Chicken Bacon Avocado Salad

(serves 2)

2 boneless skinless chicken breast halves, seasoned with Tony Chachere’s cajun seasoning  (or buy a rotisserie chicken and remove the skin and bones!)

6 strips thick sliced bacon  (Wright brand is great!)

1 red or orange bell pepper  (or multi-colored mini bell peppers, chopped to make about 2 cups)

1 or 2 green onions, chopped

1 large or 2 small avocados

Heat oven to 425 degrees.  Lay bacon on parchment lined baking sheet and bake  15 minutes.  Rotate cookie sheet and bake an additional 5 minutes.

Heat a pan with tight fitting lid over medium high heat.  When hot, add 1 Tbs. olive or coconut oil.   Add chicken breasts and cook 1-2 minutes to slightly brown.  Flip and cover with lid.  Lower heat to medium low.  Cook for 12 minutes.  Do not uncover.  Turn off heat and allow to stand another 10 minutes or until  done (160 degrees).   No peeking!  (Omit this step if you bought a rotisserie chicken)

While bacon and chicken are cooking, chop bell pepper and green onions and dice avocado.  Dice chicken and bacon when done.

Layer in 2 bowls….bell pepper, onion, bacon, chicken, avocado.

Dressing

Juice of half a large lemon (about 3 Tablespoons)

3 Tablespoons olive oil or MCT oil

1 teaspoon salt

1/4 teaspoon pepper

a  bit of grated lemon peel

Mix well and drizzle over salad.  Toss and enjoy!  Pairs well with moscato