Hey Guys! Sorry for the delayed post, normally I always post a recipe on Tuesdays, but this weekend was crazy. We went to Boston Calling over the weekend and it was insane. The bands were epic, and it was great seeing some of our best friends. But needless to say I’m a little out of it this week. I’m so tired, bloated, and did I mention tired?
Anyway, I planned a lot of easy and quick meals for the week to get our bodies back on track. One of our favorite lunches is this easy Tarragon Chicken Bacon Salad, my husband gobbles this up so quickly so I always have to put post-its on it that say “please don’t eat all of it”.
It’s really easy to make, and you can pair it with a salad, or even on some grain-free or paleo bread! I’m actually eating this today as a sandwich with some local Saratoga Gluten Free Goods Multi-Grain Bread and Plantain Chips – getting my sandwich and chips fill!
Tarragon Chicken Bacon Salad (Paleo)
Grain-free, gluten-free, and paleo
Servings = 4-5
- 1 lb boneless skinless chicken breasts
- 5-6 bacon strips
- 1/2 cup Paleo friendly mayo
- 2 scallions, thinly sliced
- 1 tsp fresh tarragon, chopped (you can also use the dried tarragon)
- 1/2 tsp garlic powder
- salt and pepper to taste
Preheat your oven to 350F, and line a baking sheet with foil. Place the chicken breasts on the baking sheet, and season with salt and pepper. Bake for 25-30 minutes, or until fully cooked. Remove and let cool.
While the chicken is cooking, fry the bacon until cooked through.
Chop the bacon and chicken into cubes, and place in a large mixing bowl. Mix in the mayo, scallions, tarragon, garlic powder, salt and pepper.
Enjoy this on a salad or with paleo (gluten-free) bread.