Chopped Chicken Salad

Step 1

Slice each chicken breasts in half so your two chicken breasts become four thin fillets.

Step 2

Coat in olive oil and cover with the seasoning of your choice.

Step 3

Heat a cast iron (or pan of your choice) on medium heat with additional olive oil. Place the chicken breasts in the cast iron in a single layer.

Step 4

Sear the breasts for 3 to 4 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 6 to 8 minutes.

Step 5

Allow the chicken breasts to rest for 5 minutes before chopping.

Step 6

Heat oven to 400F.

Step 7

Line a sheet pan with parchment paper, then place the bacon strips side by side.

Step 8

Bake the bacon for 18-20 minutes or until it’s reached your desired level of crispiness. Transfer the bacon with tongs to a paper towel-lined plate to absorb extra oil.

Step 9

Roughly chop into small pieces.

Step 10

Combine the chopped romaine lettuce, red onions, cherry tomatoes, cucumbers, avocado, goat cheese, crumbled bacon, and chopped chicken.

Step 11

Top with some salad dressing if desired.