- María Fernanda López
Easy Buffalo Bacon Salad Bowl (Whole 30, Paleo & Keto)
You know me. I'm all about uncomplicated meals, but at the same time flavor matters since eating is a whole experience no matter the preference. On the other hand even time is also an important factor to consider. Stick around for this super easy and delicious salad recipe!
I'm a big fan of buffalo sauce, it's a staple in my pantry... I actually get the giant Costco version of Franks Red Sauce. My absolute obsession which family and friends make fun of (no shame though!) because I literally put in on everything; veggies, meat proteins, eggs, any savory basically.
For this recipe I only used my iron skillet and my oven. It doesn't get easier than that! On the plus side is that baking is effortless and requires less cleaning... who said me!?
Well, for this easy recipe the chicken is the main star and for a juicy tender chicken a good marinade is key, the one I always use at home is 2 limes squeezed for each chicken breast, sea salt, black pepper, garlic powder and the hot sauce.
I usually leave it marinating for a couple of minutes, probably the time the oven takes to preheat and the time I take to prepare the other things such as cleaning the skillet and the bacon slices.
Yes, this chicken is wrapped in bacon... good Whole 30 bacon.
This means that this recipe is sugar free, vegetable oil free and instead is filled with all the goodness. There's no need to cut out bacon to try to eat healthier. From my nutritional perspective the source matters so the bacon brands that I love are:
Both of these brands are paleo, whole 30 friendly and the bacon is honestly amazing, great quality and taste. If you are a bacon lover... step up the game and choose better quality for your body!
This was on repeat for two days and honestly it doesn't get boring... I mean, buffalo and bacon? Come on! Such a good combo. For those busy days this chicken is perfect to keep in a glass container inside your fridge.
Ready to go for lunch, dinner... and why not, breakfast or brunch! This is more nourishing that cereal for breakfast, and don't forget more flavorful! All the fuel for your body!
Here's what you'll need for this Easy Buffalo Bacon Salad Bowl:
Boneless chicken breast
Franks Red Hot Sauce (or any other buffalo sauce you like)
For the salad, these are just a few of my veggie staples but you can play around with yours and all the colors. I always try to incorporate at least three different colors!
On the other side, the dressing can be tricky. The supermarket is packed with "healthy" dressings when they are loaded with crapy oils, sugars and artificial ingredients. I stick to whole foods; seeds, nuts, avocado, olive oil or good quality dressings.
For this recipe I firstly baked the chicken covered and after it was fully cooked I took off the foil paper to make sure that the bacon was crispy. If you have an air fryer you can put your chicken for 8 minutes or just set your oven in broil.
Anyways, this is a crowd pleaser! Kids and adults will love this recipe and I hope you do too since it's not only super easy and mostly mess free but it's also delicious!
Overall this recipe is:
Gluten and Grain Free
Meal prep Friendly
So let's start cooking, a simple and fail proof recipe to nourish that body and still enjoy those amazing leftovers! Also, remember that sharing is caring so please share this link with your loved ones, cooking buddies, pin, save or bookmark this recipe!
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Easy Buffalo Bacon Salad Bowl
By María Fernanda López
For the chicken
4 pieces of boneless chicken breast
1 tsp of sea salt
1/4 tsp of black pepper
1/4 tsp of garlic powder
1/4 cup of Franks Red Hot Sauce (or any other buffalo sauce you like)
4 slices of bacon
For the salad bowl
4 cups of chopped romaine lettuce
1/4 cup of chopped fresh cilantro
2 pieces of sliced tomato
1/4 piece of sliced red onion
You can choose from whole 30 ranch, olive oil, sliced avocado or nuts!
Preheat the oven at 350F.
Squeeze the limes on top of the chicken.
In a bowl add all the ingredients for the chicken, except for the bacon.
Wrap each chicken with one slice of bacon. And place them in your iron skillet.
Bake for 40 minutes covered with foil paper.
Bake extra 15 minutes without the foil to make that bacon crispy.
Chop your veggies and serve with chicken along with dressing of choice!
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